Ham and Potato Soup

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I love leeks and enjoy finding way to incorporate them into my recipes. For this soup, I didn't want to go the typical creamy potato soup route because I wanted to keep it light and low fat, but adding a bit of heavy cream is always an option if that is what you are feeling. This soup is a great, easy recipe for a busy weeknight or for the weeks lunch prep. It can be prepared as a side dish or a main course and is also a great after-holiday meal to make use of leftover ham.

Leeks can be very sandy when you bring them home from the store, so it's important to rinse them well. I like to half and slice my leeks then fill a medium sized bowl with cold water and add the sliced leeks. I toss them around a bit and all of the dirt falls to the bottom of the bowl. I then use a slotted spoon to remove the leeks to either a fine mesh strainer or a towel lined plate to let dry before cooking.

I have strong opinions when it comes to the use of certain types of potatoes. Waxy potatoes like Yukon Gold and Red potatoes are perfect for soups and stews because they tend to hold their shape better. Starchy potatoes like Russets are quite the opposite, which makes them great for mashed and baked potatoes. With that being said, I wont come to your house and force my ways upon you but you'll have a much better texture to your potato in this soup if you stick to waxy potatoes.

I hope you try this recipe and share how you made it your own, enjoy!

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Ingredients

• 1 tbs olive oil

• 2 leeks

• 1 large onion, diced

• 4 cloves garlic, minced

• 1.5 lbs Yukon gold or red potatoes, cut into 1 inch cubes

• 6 cups chicken broth

• 1.5 cups corn (about 3 medium ears)

• 1 lb ham, cubed

• 1 tsp garlic powder

• 1 tsp onion powder

• Lemon juice from 1/2 lemon

• Salt and Pepper, to taste

• Parsley (optional)

Directions

1. Trim the base and dark green ends of leeks and discard

2. Cut leeks in half lengthwise and slice thinly

3. Place into bowl of cold water to rinse, dirt/sand will sink to bottom of bowl, remove leeks with slotted spoon to drain

4. In a dutch oven or large stock pot, add 1 tbs olive oil over medium heat

5. Add onion and leeks, sauté for about 5 minutes until onions are translucent

6. Add garlic to pot and stir for about 1 minute until fragrant

7. Stir in potatoes, ham, corn, chicken broth, and 2 cups water and bring to a simmer

8. Season with salt, pepper, garlic powder and onion powder and boil for about 15 minutes until potatoes are soft in the center

9. Squeeze half a lemon into soup and stir

10. ladle soup into bowls, top with parsley, and serve