Only a couple weeks of winter left but many parts of the US still seem like Old Man Winter is still holding on tight. This week's recipe is Ham, Potato, and Leek Soup. It comes courtesy of mommytotwo.
Ham, Potato and Leek Soup Recipe
By: mommytotwo
2 Tbsp unsalted 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
Melt the butter in a large saucepan over medium heat. Add the leeks, cook 5 minutes, stirring occasionally. Add chicken broth, potatoes and pepper. Bring to a boil over medium high heat.
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.
Stir in diced ham and cream. Season to taste with salt. Garnish with parsley, chives or dill.
Serves 6.
Enjoy!
Ham, Potato and Leek Soup Recipe
By: mommytotwo
2 Tbsp unsalted 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
Melt the butter in a large saucepan over medium heat. Add the leeks, cook 5 minutes, stirring occasionally. Add chicken broth, potatoes and pepper. Bring to a boil over medium high heat.
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.
Stir in diced ham and cream. Season to taste with salt. Garnish with parsley, chives or dill.
Serves 6.
Enjoy!
