Creamy Leek and Potato Soup with Ham

This creamy leek and potato soup with ham appeared in the Olive Christmas 2018 magazine, but isn't on the website.

It's delicious, creamy and wonderfully comforting, and can easily be made vegetarian by leaving out the ham and using vegetable stock.

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How to make this Creamy Leek and Potato Soup with Ham

Ingredients

• 50g butter
• 4 leeks, white parts only, sliced
• 4 potatoes (approx. 700g), peeled and diced
• 800ml chicken or vegetable stock (made using 2 stock cubes or pots)
• 400ml milk (I use semi-skimmed)
• a dash of double cream (I use Elmlea to reduce calories!)
• cooked ham or ham hock, shredded (optional – see Tips)
• salt and freshly ground black pepper
• a small handful of flat leaf parsley, chopped, to garnish
• a small handful of chives, chopped, to garnish

To serve:

• crusty bread

Instructions

1. Melt the butter over a medium heat in a large pan and add the leeks and potatoes. Cook for 3 to 4 minutes, until the butter has been absorbed and the vegetables have softened.   Pour in the stock and milk, and simmer for 15 to 20 minutes or until the potatoes and leeks are tender.
2. Take the pan off the heat and use a stick blender to blend the soup until it’s silky smooth. Stir in the cream, add the ham (if using) and simmer for 2 to 3 minutes to infuse the flavours.   Season, to taste.
3. Garnish with the chopped herbs, and serve with some crusty bread.