Ham, Potato & Leek Soup
Leek and Potato Soup Made Heartier With Jones Ham
Ham, Potato & Leek Soup builds a velvety base by simmering sliced leeks, cubed russet potatoes, and white pepper in chicken broth until tender, then blending smooth with an immersion blender. Diced Jones Dairy Farm Heritage Uncured Half Ham and optional cream get stirred in before serving, finished with fresh dill, chives, or parsley. This gluten free ham and potato soup recipe serves six in 40 minutes and works as a satisfying lunch or a simple weeknight dinner.
Ingredients
- 2 tablespoons butter
- 4 leeks, white and light green parts only, thinly sliced
- 4 cups chicken broth (gluten free, if desired)
- 1/4 teaspoon ground white pepper
- 2 cups Jones Dairy Farm Heritage Uncured Half 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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