Attention: Sorry for the inconvenience, the most of articles are lost because the problem of website. Please wait for update.

Wednesday, August 28, 2013

Potato Leek & Ham Soup

More soup!  I also decided to make a delicious potato, leek, and ham soup, filled with flavor from some ham and turkey bacon.  There is something comforting (and obviously, warm) about a nice, big bowl of soup.  This is a great recipe to make (and freeze if you'd like) when you have a lot of extra potatoes (which I do, since buying 5-10 lb bags is often much cheaper than buying potatoes individually) you need to use up.


  • 3 Tbsp. Butter

  • 3-4 oz (6-7 strips) Turkey Bacon 

  • 3 Leeks (green portions removed, chop the white and light green parts)

  • 1/2 Cup Dry White Wine

  • 8 oz Cooked, Boneless Ham, diced (I love Hormel's Natural Choice, because it's nitrate-free)

  • 5 Cups Chicken Broth (sodium-free)

  • 2 lbs Russet Potatoes, diced (about 6-8 medium-sized potatoes)

  • 1 tsp. Thyme

  • 1 tsp. Marjoram

  • 1 tsp. Pepper

  • 1/2 Cup Milk (or cream or half-and-half for the more indulgent)

  • For Topping the Soup:  Chives/Green Onions and Monterrey-Jack shredded cheese

1.  In Dutch Oven, or large stockpot, melt the butter and add the turkey bacon.  Cook for 5-7 minutes, or until bacon is cooked.

2.  Stir in chopped leeks and cook another 5-6 minutes, or until leeks are soft.
3.  Pour in the wine and bring to a gentle boil.
4.  Add in the ham, chicken broth, potatoes, thyme, marjoram, salt, and pepper.  Bring to a boil for a few minutes.  Reduce heat to low and simmer for 30 minutes, or until the potatoes are quite soft.
5.  Remove soup from heat and working in batches, puree the soup in a food processor or blender (I used a blender).  If you have an immersion blender, you can puree the soup right in the pot (I don't).
6.  Stir in the milk.  Serve immediately.  Top with chives and a little Monterrey-Jack cheese.

For freezing, divide soup into two large freezer bags.  Once at room temperature, cool completely in the refrigerator.  Once cold, put soup into a second freezer bag (better safe than sorry with freezer burn) and be sure to label and date the soup (I include the date I made it and the "eat by" date).  Freeze up to 3 months.
To reheat, dip the bag into hot water for 5 minutes.  Then, put soup into stockpot.  Cook over medium heat for about 25 minutes, or until hot, stirring occasionally.

No comments:

Post a Comment

Privacy Policy