Ham, Potato and Leek Soup...too Tasty

This is a quick and hearty comfort soup for winter time. You can use leftover smoked ham. If you like a thinner soup omits potatoes. Serve as a main dish and top with shredded cheese.

Ingredients

• 2 Tbsp butter
• 4 cups thinly sliced leeks, white and light green parts only
• 4 cups chicken broth
• 2 large 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

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.

(Source: elise.com/recipes)