A quick route to a creamy, warming bowl of chowder—and a delicious way to use up leftover ham.
Melt butter in a pot over medium-high. Add leeks; season with salt and pepper. Cook, stirring occasionally, until tender, 5 minutes. Add stock and 2 cups water, red potatoes, and celery. Simmer, partially covered, until potatoes are tender, 15 minutes. Smash a few potatoes to thicken. Add ham and spinach; cook 1 minute. Stir in cream. Season to taste, garnish with celery leaves, and serve.