Ham, Potato & Leek Soup

0 Reviews

SERVINGS

6

PREP TIME

10 min

TOTAL TIME

40 min

GLUTEN FREE

YES

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

This recipe is made with Jones Ham Steaks.

7 oz Ham Steak
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.

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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.