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Potato Leek Soup

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Servings 4 servings

Ingredients
  

  • 2 large russet potatoes, peeled and cut into bite size cubes
  • 3 tablespoons Olivelle Sweet Cream Butter Infused Olive Oil
  • 1/4 cup finely chopped country ham
  • 2 leeks, white part only, cut in half lengthwise and thinly sliced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoons chopped fresh dill
  • Garnishes: crumbled bacon, chopped fresh dill, chopped green onions, shredded sharp cheddar cheese

Instructions
 

  • Fill a 4 quart stock pot 3/4 with water and add 1/2 teaspoon salt.
  • Place pot on stove top, add potato cubes and bring to a boil.
  • Reduce heat to medium-high and cook potatoes until they are tender, about 20 minutes.
  • While potatoes are cooking, place olive oil in a frying pan. Heat over medium-low heat. Add country ham and cook, stirring frequently for about 1 minute.
  • Add leeks to country ham in frying pan. Stir and cook for about 1 minute until the leeks are translucent.
  • Drain potatoes and place back in stock pot.
  • Add country ham and leeks to potatoes. Stir.
  • Add chicken broth to potatoes and heat over medium low heat. Simmer for 10 minutes.
  • Reduce heat to low. Add heavy cream and stir.
  • Add black pepper and dill and stir.
  • Place warm soup in serving bowls and garnish with bacon, green onions and cheese.