Ham, Potato and Leek Soup
2 Tbsp butter
4 cups thinly sliced leeks, white and light green parts only
4 cups chicken broth
2 large russet potatoes, peeled, cut into 1/2 inch pieces
1/2 teaspoon ground white pepper
2 cups ham, diced
1/4 cup cream or half and half (optional)
Salt to taste
3 Tbsp fresh parsley, chives or dill, chopped

Melt the butter in a large saucepan over medium heat. Add the leeks, cook 5 minutes, stirring occasionally. Add broth, potatoes and pepper. Bring to a boil over medium high heat.

Reduce heat; cover and simmer 25 minutes or until vegetables are very tender. Using a blender or food processor, working in batches, process until smooth.

Stir in diced ham and if desired, cream. Season to taste with salt. Garnish with parsley, chives or dill.

Serves 6.2 Tbsp butter
4 cups thinly sliced leeks, white and light green parts only
4 cups chicken broth
2 large russet potatoes, peeled, cut into 1/2 inch pieces
1/2 teaspoon ground white pepper
2 cups ham, diced
1/4 cup cream or half and half (optional)
Salt to taste
3 Tbsp fresh parsley, chives or dill, chopped

Melt the butter in a large saucepan over medium heat. Add the leeks, cook 5 minutes, stirring occasionally. Add broth, potatoes and pepper. Bring to a boil over medium high heat.

Reduce heat; cover and simmer 25 minutes or until vegetables are very tender. Using a blender or food processor, working in batches, process until smooth.

Stir in diced ham and if desired, cream. Season to taste with salt. Garnish with parsley, chives or dill.

Serves 6.