Ham, Potato and Leek Soup

Ingredients

• 2 Tbsp unsalted butter
• 1 large or 2 small leeks to make 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 to 1/2 cup cream, half and half, or chicken stock
• Salt to taste
• 3 Tbsp fresh parsley, chives or dill, chopped

Directions

1. Set a large saucepan over medium heat and melt the butter. Stir in the leeks, then cook them for 5 minutes, giving them an occasional stir, until they have softened without taking on color.
2. Pour in the chicken broth, then add the potatoes and white pepper. Bring the pot to a boil over medium high heat, then lower the heat, cover the pan, and let everything simmer for 25 minutes, until the vegetables are extremely tender.
3. Blend the soup until it is smooth, using an immersion blender right in the pot or transferring it to a standing blender in batches. If you use a standing blender, keep each batch to no more than one-third of the blender jar when working with hot soup.
4. Stir the diced ham into the puréed soup, then add enough cream, milk, half and half, or stock to reach the consistency you want. Add salt to taste, and finish with parsley, chives or dill.