To prepare Leeks, cut off the root ends and tough green tops, however, leave about 3 inches above the while part of the leeks. Next you cut them lengthwise and rinse under running water to remove sand. Cut into ½” slices.
In a large saucepan, melt butter or margarine. Add leeks, potatoes, carrots, ham and onion. Cook slowly until soft, about 8 to 10 minutes. Stir often.
Add broth and cover and bring to a boil. Then reduce the heat and simmer until potatoes are tender-about 25 minutes.
Add milk or cream if desired. Gradually heat gently but do not boil. Stir in parsley, salt and pepper to taste.