2 pounds potatoes (about 5 to 6 medium), peeled and cut into ¾-inch cubes
3 Tablespoons all-purpose flour
5 cups chicken broth
2 medium leeks (white and tender green), rinsed well and chopped
6 Tablespoons chopped fresh dill
1¼ cups cooked ham
¾ cup heavy cream
Place the potatoes in a 4-quart electric slow cooker. Sprinkle on the flour and toss well. Add the chicken broth, mixing well. Stir in the leeks and 3 tablespoons of the dill.
Cover and cook on the low heat setting 8 to 8½ hours, or until the potatoes are tender. In a blender or a food processor, puree 1 to 2 cups of the potatoes and leeks with a little of the soup liquid and return to the soup remaining in the slow cooker. Stir in the ham, cream, and remaining 3 tablespoons dill. Cover and heat 5 to 10 minutes longer. Serve immediately.