Leek and Potato Cream Soup with Ham

hamleekpotatosoup This ham, leek and potato soup is a very hearty, creamy, satisfying soup that's easy and quick to make, taking only 45 minutes from start to finish.

3 Tbsp. butter
2 cups leeks, chopped (~ 2 large)
1 cup carrots, chopped
1 cup celery, chopped
2 cups potatoes, peeled and chopped
4 cups ham, cooked, chopped
4 cups chicken broth
1 tsp. sea salt
1 tsp. black pepper, freshly ground
2 tsp. dried thyme
2 bay leaves
1 cup heavy cream, room temperature
½ cup sour cream, room temperature

Garnish:
shredded cheddar cheese
freshly chopped chives

Heat a large heavy pot or Dutch oven to medium heat. Melt the butter, add the leeks and cook for 5 minutes or until leeks are softened.

Add carrots, celery, potatoes, ham, broth, salt, pepper, thyme and bay leaves. Bring to a boil.

Turn heat to low, cover and simmer for 30 minutes, until vegetables are soft. Roughly mash some of the potatoes and then cook for another 30 minutes or so. This process will make the soup smoother and help to thicken it a bit.

Turn heat off and add the cream and sour cream. Stir until incorporated. Reheat on low if necessary, but do not boil.

Serve topped with shredded cheese and chives, if desired.

Makes 8 servings.