Ham, Potato and Leek Soup Recipe
Filed under Soup and Stew, Wheat-free
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The weather can't make up its mind here in Northern California. One week we have temps so cold it knocks out the citrus industry. Three weeks later and we have sunny days in the mid 70s. We're now back to cool and blustery, with thunderheads slowly creeping in, perfect weather for a warm and filling ham, potato and leek soup such as this.
Ham, Potato and Leek Soup Recipe
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Ingredients
Ingredients
2 Tbsp butter
4 cups thinly sliced leeks, white and light green parts only
4 cups chicken broth
2 large russet potatoes, peeled, cut into 1/2 inch pieces
1/2 teaspoon ground white pepper
2 cups ham, diced
1/4 cup cream or half and half (optional)
Salt to taste
3 Tbsp fresh parsley, chives or dill, chopped
Method
Directions
1 Melt the butter in a large saucepan over medium heat. Add the leeks, cook 5 minutes, stirring occasionally. Add broth, potatoes and pepper. Bring to a boil over medium high heat.
2 Reduce heat; cover and simmer 25 minutes or until vegetables are very tender. Using a blender or food processor, working in batches, process until smooth.
3 Stir in diced ham and if desired, cream. Season to taste with salt. Garnish with parsley, chives or dill.
Serves 6.
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Posted by Elise on Feb 21, 2007 and indexed Ham, Leek, Potato, Soup
Mmmm sounds yummy! I love to make soups (they're great for clearing out the veg drawer!) and I can see this one being added to my list. Keep up the fantastic work you do