|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 39g||50%|
|Saturated Fat 22g||110%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This potato soup calls for country ham, but feel free to use leftover smoked ham or deli ham. It's an excellent choice for a fall or winter lunch or dinner. The soup ingredients include leeks, but if you don't have them, go ahead and use about 1/2 cup of sliced green onions or yellow onions.
For a well-balanced meal, add a tossed salad and crusty bread or serve the soup with sandwiches.
- 6 tablespoons butter
- 3 leeks (white only, thinly sliced)
- 8 ounces country ham (diced)
- 1/2 cup all-purpose flour
- 3 cups chicken stock
- 4 cups potatoes (diced peeled)
- 1 tablespoon parsley (chopped)
- Optional: 1 tablespoon chives (chopped)
- Freshly ground black pepper (to taste)
- 2 cups half-and-half (or whole milk)
- 1 cup sharp cheddar cheese (shredded)
- Salt (to taste)
Gather the ingredients.
Melt the butter in a large saucepan over medium-low heat. Add the sliced leeks and country ham to the pan. Saute until the leeks are tender, stirring constantly.
Add the flour and stir until well blended; continue cooking for 2 minutes, stirring constantly.
Add the chicken broth and cook until thickened and bubbly, stirring frequently.
Add potatoes; increase the heat to medium-high and bring to a simmer.
Reduce the heat to medium-low, cover the pan, and simmer until potatoes are tender (about 20 minutes).
Add the parsley and chives, if using, along with pepper, to taste.
Add half-and-half or milk and the shredded cheese; cook until cheese has melted, stirring constantly.
Taste and add salt, as needed.
Serve and enjoy!