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Ham, Potato, and Leek Soup
Ham, Potato, and Leek Soup
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Cozy potato and leek soup with savory ham.
Ingredients:
  • 2 tablespoons unsalted butter
  • 1 large or 2 small leeks to make 4 cups thinly sliced leeks, white and light green parts only (see How to Clean Leeks )
  • 4 cups chicken broth
  • 2 large russet potatoes (about 1 pound), peeled, cut into 1/2 inch pieces
  • 1/2 teaspoon ground white pepper
  • 2 cups ham, diced
  • 1/4 to 1/2 cup cream, half and half, or chicken stock
  • Salt to taste
  • 3 tablespoons fresh parsley, chives or dill, chopped
Instructions:
  • Sauté leeks in butter: In a large saucepan over medium heat, melt the butter. Add the leeks and cook, stirring occasionally, until soft but not browned, about 5 minutes.
  • Combine chicken broth, potatoes, and a sprinkle of white pepper in a pot and bring to a boil. Lower the heat, cover, and simmer for 25 minutes until the vegetables are soft.
  • Transform the soup into a smooth purée using an immersion blender or a standing blender in batches, making sure not to fill the blender more than one-third full with hot soup.
  • Stir in diced ham and pour in cream or milk to reach desired consistency. Season with salt to taste and garnish with parsley, chives, or dill. From a recipe by Jones Dairy Farm.

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