Potato, Leek and Ham Soup Recipe
Hearty, delicious and so quick and easy to make! Paired with a crusty loaf, it's the perfect meal for a fall or winter day.
Main Course, Soup
Potato Leek and Ham Soup
white and light green parts only
or vegetable stock
generous sprig of fresh parsley
Garnishes with any of the following: sour cream
fresh chives, parsley, cheddar, green onions
Remove green ends and root from leeks. Chop white part into 1 inch pieces and rinse.
Heat oil in a large pot over medium heat. Add leeks, chopped onion, and 3/4 cups of the chicken stock.
Stir frequently for 10-15 minutes until leeks and onions are soft and steamed.
Add diced potatoes, remaining stock and a few sprigs of fresh parsley.
Bring to a boil and reduce to simmer for 20 minutes (or until potatoes are soft).
Remove from heat, and cool sightly.
Puree soup until chunky-smooth by transferring, in batches to a
, or by using a
hand-held immersion blender.
Return soup to stove-top. Add, ham and milk, and heat through.
Serve in soup bowls garnished with any of the suggested toppings above.