Creamy Portobello Soup

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4 tablespoons unsalted butter

1 8-ounce ham steak, diced

4 leeks (white and light green parts only), thinly sliced

Kosher salt and freshly ground pepper

2 5-inch portobello mushroom caps, stemmed and chopped

3 tablespoons all-purpose flour

3 tablespoons dry sherry or madeira wine (optional)

2 cups low-sodium chicken broth

1 cup half-and-half

Crusty bread, for serving (optional)

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