In a large pot, sweat the leeks and carrot in the olive oil over medium heat. Season with salt and pepper.
Add the chickcne stock, water, bay leaves, and a couple pinches of salt. Bring to a boil, reduce and simmer for 30 minutes.
Using an immersion blender, blend the soup until velvety in texture. Add the navy beans and chopped ham, season with salt and pepper to taste and bring to a gentle simmer for 10 minutes.
Serve topped with thinly sliced green onion and chili oil, if you have either.