Ham, Potato and Leek Soup

Ingredients

• 2 Tbsp unsalted 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

*If cooking gluten-free use homemade chicken stock or gluten-free packaged broth.

Method

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

2 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.

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

Serves 6.