Peel and dice the potatoes. Clean and wash the leek, cut into thin slices. Fry both together in a saucepan with a little olive oil. Deglaze with the broth and bring to the boil.
When the potatoes are done, remove a small amount and set aside (come back later). Finely puree the soup with potatoes and leek. Add the potatoes again.
Finely dice the onion and clean the chanterelles, cut into small pieces. Fry the ham cubes in a pan, then add the onions and roast them until they are translucent. Then add the chanterelles and fry everything well.
Add the mixture to the soup. Finally, stir in the sour cream and a few herbs as you like.
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