Potato Leek Soup

I didn't have a chance to post since I have been feeling under the weather for a long time. Anyways, I'm back to cooking new dishes. My organic produce box is giving me new ideas and these freshly picked produce makes such good dishes!

First I highly recommend this hearty Potato Leek soup. It's great for lunch/brunch and light dinner!

ngredients

• 3 large leeks, cut lengthwise, separate, clean.
  
• 1/4 lb ham
  
• 2 Tbsp butter
• 2 cups water
• 2 cups chicken broth (or vegetable broth for vegetarian option)*
• 2 lbs potatoes, peeled, diced into 1/2 inch pieces
• 1/4 cup chopped fresh parsley
• 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
• Salt & Pepper

Method

1 Cook ham, leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.

2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add parsley, and thyme. . Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.