This Ham, Potato, and Leek Soup has few ingredients and is quick and easy to make. You can replace the cream with stock if you want it dairy free. It's similar to Vichyssoise, though this version is served hot instead of cold.
Prep: 10 mins
Cook: 45 mins
Yields: 6 Servings
Ingredients
2 tablespoons unsalted butter 1
large or 2 small leeks, thinly sliced leeks, to make 4 cups
4 cups chicken broth
2 large russet potatoes (about 1 pound), peeled, cut into ½-inch pieces
½ teaspoon ground white pepper
2 cups ham, diced
¼ to ½ cup cream or half-and-half
salt, to taste
3 tablespoons fresh parsley, chives or dill, chopped
Directions
1Melt the butter in a large saucepan over medium heat. Add the leeks and cook, stirring occasionally, for 5 minutes, or until leeks are soft but not browned.
2 Add chicken broth, potatoes, and white pepper. Bring to a boil over medium-high heat. Reduce heat. Cover and simmer 25 minutes or until vegetables are very tender. Using an immersion blender, or a standing blender working in batches, process until smooth. (If using a standing blender, do not fill your blender more than a third full with hot soup.) Stir in the diced ham and enough cream or half and half to thin the soup to desired consistency. Season to taste with salt. Garnish with parsley, chives or dill.