Ham, Potato & Leek Soup

Servings

10 mins

Prep Time

40 mins

Total Time

Gluten Free

Amount / Quantity	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

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.