Ham, Potato and Leek Soup

Makes 6 servings, about 8 cups (2 L)

2 tbsp (30 mL) butter

4 large leeks, white and light green parts, thinly sliced (2 cups/500 mL)

4 cups (1 L) chicken broth

2 large russet (baking) potatoes (1 to 1 1/4 lb/450 to 565 g), peeled, cut into 1/2-inch (1.25-cm) pieces

1/4 tsp (1 mL) ground white pepper

2 cups (500 mL) diced cooked ham

1/2 cup (125 mL) cream or half and half (optional)

Salt, to taste

3 tbsp (45 mL) chopped fresh dill, chives or parsley

Melt butter in a large saucepan over medium heat. Add leeks; cook 5 minutes, stirring occasionally. Add broth, potatoes and pepper; bring to a boil over high heat.

Reduce heat; cover and simmer for 25 minutes, or until vegetables are tender.

Use an immersion blender to puree soup or transfer mixture (in 3 batches) to a food processor; process until smooth.

Stir in diced ham and, if desired, cream; season to taste with salt.

Reheat before serving; top with dill.

Nutrition per serving: 240 calories; 15 g fat; 16 g protein; 18 g carbohydrates; 2 g fibre