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2012-08-02 digital edition

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2012-08-02 / General Stories

From the Chef’s Corner

Leek, Potato, and Ham Soup
by Chef Deedle

Just about once a month, my wife comes home from grocery shopping and places this big bundle of leeks on my chopping block table for me to do some recipe with. I asked her what it is that is so attractive to her that she feels the need to purchase this vegetable for cooking? Her reply was that they look like they would make anything we cook taste good—and they do!

2 cups ham, chopped
3 lbs. medium potatoes, cut into bite size
6-7 TBsp. Butter
6-8 cups chicken broth
1 cup half and half
4 cloves garlic, chopped
½ cup fresh parsley
salt and pepper to taste
1 tsp Beau Monde

Peel and cube potatoes. Wash, trim, and chop the leeks, using as much of the green tops as is fresh. In large stock pot, melt butter and add chopped leeks and garlic. Cook over medium heat until wilted and garlic is done. Add potatoes and broth; salt and pepper to taste and Beau Monde. Bring to boil, reduce heat and simmer until potatoes are tender, about 40-45 minutes. Add fresh parsley and half and half and cook about 5-10 minutes longer. Serves about 8-10. Excellent with hot rolls or bread. Bon Appetit!

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