Peel and chop onions.
Clean and slice leeks.
Peel and chop garlic.
Peel and chop carrots.
Peel and chop squash.
In large soup pot, add oil and set on medium heat.
Add onion, garlic, and bay leaves. Stir and cook for a few minutes until fragrant and lightly golden. Do not burn garlic.
Add prepared carrots, squash, and celery to onion mixture. Stir to coat well.
Rinse and drain peas.
Trim ham steak.
Pour chicken stock, peas, and ham into pot. Bring to a boil. Then reduce heat to simmer slowly with lid slightly ajar.
Stir occasionally, adding a little water if contents are not covered completely by stock.
Cook for about 1 hour or until peas are very soft and break down.
Remove from heat. Remove bay leaves and discard.
Remove ham steak, discard bone and shred meat finely. Set aside.
Season soup with salt and pepper to taste.
Use immersion blender and purée soup until preferred consistency.
Return meat to soup. Stir and adjust seasonings.
Serve hot. Drizzle with a little olive oil. Garnish with a little sour cream, cream cheese, or plain Greek yogurt.