A little ham goes a long way in this comforting soup that makes the most of fresh spring leeks and chives. Serve as an elegant appetizer or with bread and a side salad for dinner.
- 3 large leeks, white and light green parts only, trimmed
- 1 tbsp olive oil
- ¾ cup finely diced ham (from a hamsteak or leftover)
- 2 celery stalks, chopped
- ½ tsp dried thyme
- 2 lbs russet potatoes, peeled and cut into 1-inch cubes
- 6 cups low-sodium vegetable broth
- 1 cup low-fat milk
- 2 tbsp thinly sliced chives
- Chop the leeks and thoroughly soak and rinse in a large bowl of water to remove grit. Drain well.
- In a medium pot, heat the oil on medium. Add the ham and cook 2–3 min., until browned, stirring occasionally. With a slotted spoon, transfer ham to a small plate.
- To same pot, add the leeks, celery, and thyme. Cook 8–10 min., until leeks are tender, stirring often. Add the potatoes and broth. Heat to a boil on high. Reduce heat and simmer 20–25 min., until potatoes are very tender and falling apart. Stir in the milk and remove from heat.
- In batches in a blender or in pot with an immersion blender, purée soup until just smooth (do not over-blend). Season with salt to taste. To serve, ladle soup into serving bowls and top with ham. Garnish with the chives and season with pepper.
This recipe is
- Plant Forward
- Nut Free
- gluten free
- Wheat Free
- Guiding Stars
- May 2021
- Egg Free