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.
Ingredients
- 1 tbsp olive oil
- 2 cups chopped leeks white and light green parts only
- 1 large onion chopped
- 6 cups chicken stock or vegetable stock
- 1.5 lbs diced peeled potatoes
- 1/3 cup milk
- 2 cups cooked ham cubed
- generous sprig of fresh parsley
- Garnishes with any of the following: sour cream fresh chives, parsley, cheddar, green onions
Instructions
- 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 blender, 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.