Thursday, December 11, 2008

Made a great soup tonight. Creamy and filling. Good for you too!

You got to try this soup.  Its a great way to use leftovers and a few fresh ingredients.  I used leftover ham and creamed corn I had in the fridge.  My boys lapped it up..I bet it will be even better tomorrow for lunch!
here's the how-to
2 Tbsp butter ( I used 1 T margarine and 1 T EVOO)

4 cups thinly sliced leeks, white and light green parts only (chop small if your kids are picky)
4 cups chicken broth-try the "box" with no MSG and low sodium
2 large (or 4 small) potatoes, peeled, cut into 1/2 inch pieces-used what you got!
2 cups ham, diced-I didn't measure-just add what looks good to you.
1/2 cup milk-(original recipe called for 1/4 cup half and half)
Salt/garlic powder/pepper to taste
note: I added a rutabaga and creamed corn cause it was in the fridge-and I like the flavors-be creative and add what you like. 


1 Melt the butter in a large saucepan over medium heat. Add the leeks, cook 5 minutes, stirring occasionally. Add broth, potatoes and pepper. Bring to a boil over medium high heat. ( I added the chopped rutabaga here-it really made the yummy)

2 Reduce heat; cover and simmer 25 minutes or until vegetables are very tender. Using a blender or food processor, working in batches, process until smooth. OR just use a potato masher for a chunky soup.

3 Stir in diced ham-I let my soup simmer a bit longer-I also added a big ham bone at step 2.

NOTE: I added the creamed corn at the end-it scorches easily.  The last 5 minutes-add the milk-makes the soup creamy.

you can top with a little sledded cheese-or a sprinkle of fresh chives/dill or parsley.  I hope you enjoy!!

1 comment:

GodBlessYou said...

I've never used a rutabega, not sure I've ever tasted one! LOL.. How do you use them? Thanks for posting the healthy versions of the recipes.:) Sue