Ham, Potato & Leek Soup
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 16 ounces | leeks, white and light green parts only, thinly sliced |
| 2 ounces | butter |
| 64 ounces | chicken broth |
| 2 | large russet potatoes, peeled and cut into 1/2″ pieces |
| 1/2 teaspoon | ground white pepper |
| 21 ounces | Jones Dairy Farm Boneless Ham, chopped |
| 1 cup | cream or half and half (optional) |
salt to taste | |
| 6 tablespoons | fresh dill, chives or parsley, chopped |
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Directions
-
Sauté leek in butter in large pot on medium heat 5 minutes. Add broth, potatoes and pepper; bring to a boil over high heat. Reduce heat; cover. Simmer 25 minutes or until vegetables are very tender.
-
Purée mixture in batches until smooth. Stir in ham and cream. Season to taste with salt. Refrigerate, covered, until ready to use.
-
Reheat soup on medium heat. Serve each bowl garnished with 1-1/2 teaspoons chopped fresh herbs.
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