Ham, Potato & Leek Soup
Leeks, White and Light Green Parts Only, thinly sliced
Large Russet Potatoes, peeled and cut into 1/2″ pieces
Ground White Pepper
Jones Dairy Farm Boneless Ham, chopped
Cream or Half and Half (optional)
Salt to taste
Fresh Dill, Chives or Parsley, chopped
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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