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Leek and Potato Soup with Ham
One of the benefits to making a baked ham in the winter is all the great secondary dishes you can make with the leftover ham, for those chilly nights here in south Florida. Leek and potato soup with ham is one of those warm comfort food dinners, served with Scottish Scones ( ) and butter and jam makes a very filling meal. Ingredients
- For this recipe the leeks should be quartered lengthwise and well washed, the potatoes peeled and cubed. The choice of stock is up to you. You can use water, or vegetable or chicken stock.
- You will also need either an immersion blender, or very good, large food processor to blend the soup.
- 3 Leeks white and very light green parts only
- 5 - 6 medium yellow potatoes
- 6-8 cups stock
- 2 cups cooked ham (cubed)
- salt and pepper to taste
- 1 Tbs neutral oil
- 1 Tbs butter
- Chopped parsley for garnish
Directions
- In a stock pot, that will be large enough to hold 10 cups easily ,melt the butter and add the oil. Once hot put the chopped Leeks and Potatoes in and cook until just softened and beginning to brown. Add 6 cups of stock, bring up to a boil and then simmer for about 40 minutes.
- Once the vegetables are completely cooked using the immersion blender puree the mixture. It will very likely be extremely thick once completely blended.
- Add ¼ - ½ cup of additional stock at a time to the soup and mix until you achieved your desired consistency.
- Continue to warm and add the ham and once hot serve.
- Sprinkle chopped parsley over the top as garnish.
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