Potato, Leek and Ham Soup

Updated October 26, 2016

Chef

Cookbook

New Glorious American Food

Published by Welcome Books

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This image courtesy of Tom Eckerle

Serves4 to 5

CostInexpensive

Easy

OccasionBuffet, Casual Dinner Party, Game Day

Recipe CourseHot Appetizer

Dietary ConsiderationEgg-free, Peanut Free, Soy Free, Tree Nut Free

MealDinner

Taste and TextureCreamy, Salty, Smoky

Type of DishHot Soup

Ingredients

4 cups milk
1 ham bone or ham knuckle with ham
3 cups diced potatoes (use a combination of Idaho, Maine, and new-red potatoes)
¼ pound butter or 1/2 cup bacon fat
4 leeks-washed, spit, and the white part cut into 2-inch julienne
1 cup chopped celery and celery leaves
2 tablespoons mustard seed, crushed
Salt and freshly milled black pepper
2 tablespoons all-purpose flour mixed with 2 tablespoons softened unsalted butter

Instructions

In a stockpot, simmer the milk with the ham bone and potatoes for 30 minutes, or until the potatoes are almost tender.
Meanwhile, melt the butter in a large sauté pan or skillet over moderate heat. Add the leeks and cook until wilted.
Add the leeks to milk mixture. Add the celery and mustard seed to the soup and cook for 15 minutes. Season to taste with salt and pepper. Whisk in the flour and butter.
Remove the ham bone and flake off the ham. Fold it into the soup and stir. Continue to simmer for 10 minutes, or until the flour is completely dissolved.

Christopher Idone

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