Ham, Potato & Leek Soup
Lunch or Dinner Ideas for Ham
Filled with veggies and Jones ham, this soup is satisfying enough for lunch or dinner.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 2 tablespoons | butter |
| 4 | leeks, white and light green parts only, thinly sliced |
| 4 cups | chicken broth (gluten free, if desired) |
| 2 large | russet potatoes, peeled, cut into 1/2″ pieces |
| 1/4 teaspoon | ground white pepper |
| 2 cups | |
| 1/2 cup | cream or half and half (optional) |
salt, to taste | |
| 3 tablespoons | fresh dill, chives, or parsley, chopped |
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Directions
-
Melt butter in a large saucepan over medium heat. Add leeks; cook 5 minutes, stirring occasionally.
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Add broth, potatoes and pepper; bring to a boil over high heat.
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Reduce heat; cover and simmer 25 minutes or until vegetables are very tender.
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Use an immersion blender to puree soup or transfer mixture (in 3 batches) to a food processor; process until smooth.
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Return mixture to saucepan and stir in diced ham and, if desired, cream. Season to taste with salt. Heat through.
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Top with dill before serving.
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Ratings and Reviews
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