Prepare the vegetables carefully. Leave no peel or spots on the potatoes, seeds or membranes in the pepper, or dirt in the leeks. Cube the potatoes and chop the pepper and leek.
Bring the stock to a light boil and cook the vegetables with the ham until the potatoes are soft--about 25 minutes.
Pour the pot contents into a food processor and puree. Then push the puree through a strainer or a food mill.
Heat the half-and-half in the microwave oven on high for two and a half minutes. Stir it into the soup. Whisk in the sour cream, then refrigerate the soup.
