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 | 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 |
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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.
-
Top with dill before serving.
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Find jones near you It’s breakfast time somewhere
Ratings and Reviews
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