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Ham, Potato, and Leek Soup
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| 2 Tbsp | butter |
| 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 cup | cream or half and half, (optional) |
| Salt to taste | |
| 3 Tbsp | fresh parsley, chopped |
| chives, chopped, alternative | |
| dill, alternative |
Directions
1 Melt the butter in a large saucepan over medium heat. Add the leeks, cook 5 minutes, stirring occasionally. Add broth, potatoes and pepper. Bring to a boil over medium high heat.
2 Reduce heat; cover and simmer 25 minutes or until vegetables are very tender. Using a blender or food processor, working in batches, process until smooth.
3 Stir in diced ham and if desired, cream. Season to taste with salt. Garnish with parsley, chives or dill.
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