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 over high heat. Reduce heat; cover. Simmer 25 minutes until vegetables are very tender. Puree mixture in batches until smooth. Stir in ham and cream. Season to taste with salt. Refrigerate, covered, until ready to use. Reheat soup on medium heat. Serve each bowl garnished with 1 ½ tsp. chopped fresh dill (or chives or parsley).