Warm and filling soups are one of the best parts about colder weather and approaching winter months. Served with thick, crusty bread, this easy recipe is the cherry on top of a comfy evening spent snuggled up inside. It’s incredibly rich and flavorful, and it takes under an hour to make! While there’s nothing wrong with soup from a can (gotta love the ease with which you can heat it up and call it lunch), this homemade soup will make you see the light and never want to go back to the ready-made variety. Try it and those who taste it will bow down to you now there’s a recipe we’re willing to give a shot!
Potato Leek Soup
- 5 cups low-sodium chicken stock
- 4 cups potatoes, peeled and diced
- 2 cups cooked Black Forest ham, cubed
- 1/2 cup dry white wine
- 2/3 cup heavy cream
- 2 tablespoons butter
- 20 peppercorns (placed in a tea strainer or wrapped in cheese cloth)
- 4 leeks, rinsed and chopped
- 1 large onion, chopped
- 3/4 teaspoon white pepper
- salt, to taste
- In a large saute pan, melt butter over medium-high heat and brown the ham. Once browned, set aside, and add onion. Cook until translucent.
- Add leeks, cooking until wilted, and then add in white wine. Bring to a boil.
- Pour in chicken stock, diced potatoes, salt, peppercorns and white pepper, and bring back up to a boil.
- Reduce heat and simmer for 30 minutes, or until potatoes are very tender.
- Pour soup into a food processor or blender (or use an immersion blender directly in the pot) and puree until smooth.
- If serving immediately, remove from heat, stir in cream and top with ham.
[If refrigerating, heat up before serving and add cream and ham. Don’t let soup boil with added cream, as it may curdle.]
- Serve immediately.
Recipe adapted from Imperfect WomanSKM: below-content placeholder