My favorite potato leek soup — ever. Thick, deeply onion-flavored and topped with smoky ham. Making the soup is easy, save a little knife work. But the reason this is the best potato soup is because of white pepper, lots of onions, leeks and scallions. Also, the garnishes — especially the applewood smoked ham — are crucial. And the last thing you need is patience. Wait 2 or 3 or even 4 days before you dive in. It gets remarkable better with time.