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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.