Leek Soup - cooking recipe

Ingredients

3 lb. leeks
1 stick margarine
8 beef bouillon cubes
2 qt. water
potatoes, diced (I use 8 to 10)
lemon juice
salt
pepper
1 lb. pkg. sliced ham, diced
1 c. sour cream
4 to 6 Tbsp. cornstarch
eggs, hard-boiled (I use 1 doz.)

Preparation

Wash leeks.
Wash leeks and once more for good measure.
Melt margarine in large pot.
Add leeks and saute for 5 to 10 minutes until tender.
Add potatoes, bouillon cubes and water.
Cover and allow to cook until potatoes are tender, stirring occasionally. Mix together sour cream and cornstarch and add to soup to thicken. Salt, pepper and lemon juice are added to taste.
Ham is added in the last 5 minutes or so to allow to heat through.
Eggs are halved and floated in soup when served.