Potato Leek Ham Soup

This recipe uses leeks from the CSA box we receive from Boldly Grown Farm. My daughter Katherine and her husband Camas sliced them for me. I thawed two slices of the ham I cooked at Christmas. This is a nutritious meal at very little cost. The immersion blender I purchased 4 years ago receives occasional use but is a useful kitchen tool to expand our diet choices.

Ingredients

Butter, 3 tablespoons

Leeks, 2 medium, sliced

Chicken broth, 6 cups

Potatoes, 4 medium

White pepper, ½ teaspoon

Ham, 1 to 2 cups diced

Salt to taste

Fresh parsley, ¼ cup chopped

Milk or cream, ¼ to ½ cup

Preparation

Clean and thinly slice the white and light green parts of the leeks.

Melt butter in a soup pot.

Add the leeks and slowly cook until the leeks soften.

This may take 15 minutes, stirring occasionally.

For the leeks that remain, as in tight circle slices, I gently pound them with a wood cooking spoon until they loosen and separate.

I do this task each time I stir them as they cook.

As the leeks are cooking, or before, peel and cube the potatoes.

When the leeks are soft, add the potatoes, chicken broth and white pepper.

Bring to a boil, lower heat and simmer for 30 minutes.

Remove from heat and use an immersion blender.

I blended till smooth, leaving a few chunks of potatoes.

Return to the stove and add the diced ham, milk/cream and parsley.

Heat for another 10 minutes, do not boil.