Ham, Potato & Leek Soup
A Silky, Ham-Forward Soup That Works for Any Segment
Jones Naturally Smoked Ham simmered with leeks, russet potatoes, and chicken broth until tender, then puréed smooth and finished with fresh dill, chives, or parsley. Add cream for a richer finish or keep it as-is for a lighter, dairy-free build. A versatile, gluten-free soup that holds well and works across healthcare, hospitality, and college menus.
Ingredients
- 16 ounces leeks, white and light green parts only, thinly sliced
- 2 ounces butter
- 64 ounces chicken broth
- 1/2 teaspoon ground white pepper
- 21 ounces Jones Dairy Farm Naturally Smoked Ham, chopped
- 1 cup cream or half and half (optional)
- salt to taste
- 6 tablespoons fresh dill, chives or parsley, chopped
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.
This recipe features
Country Club Boneless Slicing Ham
This recipe features
Heritage Uncured Whole Ham
This recipe features
Country Club Boneless Slicing Ham
This recipe features
Heritage Uncured Whole Ham
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