Potato Ham and Leek Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
5 medium russet potatoes or 10 scrubbed baby red potatoes, chopped6 leeks, whites only, thoroughly washed and sliced3 stalks celery, chopped3 carrots, chopped2 cups chopped ham1 medium onion, chopped1 bay leaf2 quarts chicken stock½ cup all-purpose flour½ cup melted butter¾ cup light cream½ teaspoons thyme½ teaspoon salt¼ teaspoon pepper
In a large pot, chicken broth, potatoes, onions, celery, carrots, and bay leaf.
Bring to a boil.
After 5 minutes, add the leeks and boil until the potatoes are soft.
Mix the flour and butter in small bowl to make a roux.
Stir into the rue into the soup.
Add the ham, cream, thyme, and salt & pepper.
Simmer for 15 more minutes.
Remove bay leaf before serving.
Serving Size: makes 8 1 1/2 cup servings
Bring to a boil.
After 5 minutes, add the leeks and boil until the potatoes are soft.
Mix the flour and butter in small bowl to make a roux.
Stir into the rue into the soup.
Add the ham, cream, thyme, and salt & pepper.
Simmer for 15 more minutes.
Remove bay leaf before serving.
Serving Size: makes 8 1 1/2 cup servings
Nutritional Info Amount Per Serving
- Calories: 397.9
- Total Fat: 15.7 g
- Cholesterol: 51.2 mg
- Sodium: 1,536.9 mg
- Total Carbs: 51.7 g
- Dietary Fiber: 10.0 g
- Protein: 15.9 g
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