Ingredients
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3 large leeks, white and light green parts only, trimmed
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1 tbsp olive oil
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3/4 cup finely diced ham (from a hamsteak or leftover)
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2 celery stalks, chopped
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1/2 tsp dried thyme
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2 lbs russet potatoes, peeled and cut into 1-inch cubes
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6 cups low-sodium vegetable broth
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1 cup low-fat milk
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2 tbsp thinly sliced chives
Steps
1
Chop the leeks and thoroughly soak and rinse in a large bowl of water to remove grit. Drain well.
2
In a medium pot, heat the oil on medium. Add the ham and cook 2–3 min., until browned, stirring occasionally. With a slotted spoon, transfer ham to a small plate.
3
To same pot, add the leeks, celery, and thyme. Cook 8–10 min., until leeks are tender, stirring often. Add the potatoes and broth. Heat to a boil on high. Reduce heat and simmer 20–25 min., until potatoes are very tender and falling apart. Stir in the milk and remove from heat.
4
In batches in a blender or in pot with an immersion blender, purée soup until just smooth (do not over-blend). Season with salt to taste. To serve, ladle soup into serving bowls and top with ham. Garnish with the chives and season with pepper.
