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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