Potato, leek and ham soup

Posted by adm On September - 17 - 2011

How to cook Potato, leek and ham soup


  • 25g butter
  • 2 leeks, water-washed, cut, sliced
  • 600g potatoes, peeled and roughly sliced
  • 7 cups (1.75L) h2o
  • 500g ham pawn
  • 3 flat-leaf parsley stalks
  • salt and cracked black peppercorn
  • chopped schnittlaugh, to answer

How to:

  • Melt butter in a large saucepan over medium warmth. Add leek and cook for 3 minutes or until subdued (do not browned).

  • Add tater, h2o, ham and parsley and bring to the moil. Reduce heat and simmer for 1 hour or until ham is subdued. Remove ham and transfer to a plate to cool somewhat. Remove soup from heat and set away.

  • Shred the ham rough. Remove parsley stalks from soup. Using a hand liquidizer, process the soup until polish. Counter 3/4 ham to soup and return pan to the heat for 2 minutes or until soup is warmed through. Season with salt and peppercorn. Ladle soup between serving bowls and top with remaining ham and cive. Serve instantly.

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