Ham, Potato & Leek Soup

SERVINGS

6

PREP TIME

10 min

TOTAL TIME

40 min

GLUTEN FREE

YES


7 oz Ham Steak

This recipe is made with Jones Ham Steaks.


Filled with veggies and Jones ham, this soup is satisfying enough for lunch or dinner.


 Enjoy these main ingredient substitutions:

ingredients
2 tablespoons butter
4 leeks, white and light green parts only, thinly sliced
4 cups gluten-free chicken broth
2 large russet potatoes, peeled, cut into 1/2" pieces
1/4 teaspoon ground white pepper
2 cups Jones Dairy Farm Ham, diced
1/2 cup cream or half and half (optional)
Salt to taste
3 tablespoons fresh dill, chives or parsley, chopped
DIRECTIONS
Melt butter in a large saucepan over medium heat. Add leeks; cook 5 minutes, stirring occasionally.

Add broth, potatoes and pepper; bring to a boil over high heat.

Reduce heat; cover and simmer 25 minutes or until vegetables are very tender.

Use an immersion blender to puree soup or transfer mixture (in 3 batches) to a food processor; process until smooth.

Return mixture to saucepan and stir in diced ham and, if desired, cream. Season to taste with salt. Heat through.

Top with dill before serving.

Ingredients

Directions

2 tablespoons butter
4 leeks, white and light green parts only, thinly sliced
4 cups gluten-free chicken broth
2 large russet potatoes, peeled, cut into 1/2" pieces
1/4 teaspoon ground white pepper
2 cups Jones Dairy Farm Ham, diced
1/2 cup cream or half and half (optional)
Salt to taste
3 tablespoons fresh dill, chives or parsley, chopped
Melt butter in a large saucepan over medium heat. Add leeks; cook 5 minutes, stirring occasionally.

Add broth, potatoes and pepper; bring to a boil over high heat.

Reduce heat; cover and simmer 25 minutes or until vegetables are very tender.

Use an immersion blender to puree soup or transfer mixture (in 3 batches) to a food processor; process until smooth.

Return mixture to saucepan and stir in diced ham and, if desired, cream. Season to taste with salt. Heat through.

Top with dill before serving.