Leek and Potato Soup with Country Ham (#1209)

Serves
Ready
?
50
Minutes
Prep
Cook
20
Minutes
30
Minutes
Categories
Soups Chicken
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Ingredients

  • 1 tsp Cumin Seeds
  • 1 tsp Caraway Seeds
  • 1 tsp Fennel Seeds
  • 3 tablespoons Olive Oil
  • 6 Leeks thinly sliced, (about 4 cups)
  • 10 Potatoes peeled, cut into 1 inch pieces
  • 1 cup Ham cooked, cut into 1/2 inch pieces
  • 10 cups Chicken Broth
  • 3 cups Red Cabbage thinly sliced
  • 1 Salt And Black Pepper

Directions

  1. In a large stock pot heat cumin, caraway and fennel seeds over medium heat until lightly toasted and fragrant; do not burn.
  2. Remove to a small plate.
  3. Add oil and heat over medium-low heat.
  4. Add leeks and cook until soft, about 5 minutes.
  5. Add potatoes, ham and stock, bring to a boil, then add cabbage and reserved seeds.
  6. Reduce heat and simmer until potatoes are tender, about 15 minutes.
  7. Season to taste with salt and pepper.
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