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
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2 Tbsp butter
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4 cups thinly sliced leeks, white and light green parts only
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4 cups chicken broth
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2 large potatoes, peeled, cut into 1/2 inch pieces
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1/2 teaspoon ground white pepper
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2 cups ham, diced
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1/4 cup cream or half and half (optional)
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Salt to taste
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3 Tbsp fresh parsley, chives or dill, chopped
Method
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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.
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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.
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Stir in diced ham and if desired, cream. Season to taste with salt. Garnish with parsley, chives or dill.
(Source: elise.com/recipes)