In a large pot, heat oil over moderate heat. Add the leeks and saute until soft, 4-5 minutes. Add the potatoes, salt and pepper, and cook another minute. Add the broth and bring to a boil. Reduce heat and simmer about 15 minutes, until the potatoes are tender when pierced. Puree the soup in a blender in small batches. Transfer the puree back to the pot and add ham if desired. Heat about 5 minutes until ham is warmed through. Stir in the sour cream. Garnish with parsley if desired.
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