Potato Leek Soup

The smoky taste of ham and the essence of sage combine to bring out the subtle flavours in this hearty soup. We leave the skin on the potatoes to provide extra vitamins.

Yield:
4 to 6 servings
Category:
Soup
Cuisine:
Canadian

INGREDIENTS:

  • 2 tablespoons butter
  • 2 medium leeks, white and light green parts only
  • 2 stalks celery
  • 2 cups chicken or vegetable stock
  • 2 cups water
  • 5 or 6 small Yukon gold potatoes
  • 2 cloves garlic, peeled and finely chopped
  • 1 bay leaf
  • 2 teaspoons chopped fresh sage
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 125 g Black Forest ham, diced
  • 1 cup milk or cream
  • salt and freshly ground pepper
  • 1 tablespoon lemon juice

DIRECTIONS:

  1. Cut the leeks in half lengthwise and thinly slice. Finely slice the celery. Scrub and dice the potatoes. In a large saucepan, melt the butter over medium heat. Add the leeks, garlic and celery and saute for 6 minutes.
  2. Add the stock, water, potatoes, sage, and bay leaf. Bring to a boil. Reduce heat, cover and simmer for 15 minutes or until potatoes are tender, stirring occasionally. Remove from the heat. Add the lemon juice and discard the bay leaf.
  3. Partially puree the soup using a hand held blender. Add parsley, ham, and milk then simmer until heated through and season with salt and pepper to taste.

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This recipe can be found online at: lemonzest.ca/Home/Recipes/9477