Potato, leek and ham soup

10-9-14

6 medium red potatoes

1 leek

1 small ham steak

2 cups chicken or vegetable broth

1 cup milk

2 tablespoons butter

salt and pepper to taste

(If you've never used a leek before, you cut off the root and the dark green leaves at the top. Be sure to clean all the layers and get any grit and dirt out before you start cooking)!

Chop up the leek and saute over medium heat in fry pan with the butter. Let leeks cook until they start to look clear, about 15 minutes. 

Scrub the potatoes and boil until soft, about 10-15 minutes usually. Scoop the potatoes out of the water and "skin" them. Cut into bite size pieces. 

Follow package directions for ham steak, usually steam for a few minutes in small fry pan. When done, cute into bite sized pieces.

In soup pot combine chicken stock, potatoes, ham and leek. Cook over medium heat until just boiling. Reduce heat to low. Add milk, salt and pepper and serve! 

This makes 4 bowls of soup.

Print Recipe