Shakespeare'S Leek Soup - cooking recipe

Ingredients

1 tablespoon olive oil
2 large garlic cloves, crushed and chopped
1 jalapeno, seeded and chopped
1 cup water
4 cups chicken broth
3 leeks, white parts sliced (about 2 cups)
4 carrots, sliced (about 2 cups)
2 potatoes, peeled and cubed
1/2 teaspoon Lawry's Seasoned Salt
1/4 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
3 teaspoons fresh lemon juice
1/2 teaspoon ground ginger
1 lb cooked ham, cubed
8 ounces fresh mushrooms, sliced
1 pint half-and-half cream

Preparation

Heat oil in a large soup pot. Add garlic and jalapeno and saute for 1 minute.
Pour in water and chicken broth and bring to a boil then add leeks, carrots, and potatoes. Stir and bring back up to a boil.
Add Lawry's, pepper, crushed red pepper, lemon juice, and ginger.
Add ham, mushrooms, then half-n-half.
Stir and simmer on med-low heat for 30 minutes, stirring occasionally.