Leeks and potatoes are simmered with a ham bone, then pureed before cream is added to this subtle soup.
Ingredients
- 1 cup chopped onion
- 0.5 cups butter
- 1 cup chopped leeks
- 8 potatoes , peeled and sliced
- 6 cups water
- 0.5 teaspoons fresh thyme
- 1 ham bone
- 1 cup heavy cream
- salt and pepper to taste
Instructions
-
1
In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.
-
2
Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt and pepper, heat through and serve.
Nutrition Facts
Per serving
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