Yield: 12 servings. ¼ cup butter 1 quart leeks, white and light green parts only, thinly sliced 2 quarts chicken broth 2 large russet potatoes, peeled and cut into ½” pieces ½ tsp. ground white pepper 1 quart Jones Double Cherrywood Smoked Boneless Pit-Style Ham, chopped 1 cup cream or half-and-half (optional) to taste, salt 6 Tbsp. fresh dill, chives or parsley, chopped In large saucepot on medium heat, saute leeks in butter for 5 minutes. Add broth, potatoes and pepper; bring to a boil ...
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