Potato and Leek Soup with Kale and Smoked Ham
Cosy, comforting and perfect for these colder daysPrint Pin Rate
- 3 leeks sliced
- 2 large potatoes cubed
- 1 onion chopped
- Handful of thyme
- 200 g curly kale or cavolo nero
- 350 ml chicken or vegetable stock
- 350 ml milk or cream
- 20 ml oil
- 20 ml butter
- Sea salt and black pepper
- 400 - 500 g smoked ham fillet cooked, cubed
- Preheat the oven to 180℃. Cook the ham fillet according to weight ( buy a larger piece if you wish; it can be used for lunches/sandwiches throughout the week).
- Wash, peel and dice the potatoes. Wash and slice the leeks.
- Boil the kettle and make up the stock.
- Melt the butter and oil in a saucepan over medium to low heat.
- Pop in the potatoes and leeks, coat in the butter and oil and keep them moving in the saucepan for the first few minutes.
- Season with a little salt and pepper and add in a few sprigs of thyme if using.
- Then cover them with a circle of parchment paper and allow them to soften for 10 minutes. You do not want colour on them. Leave off the parchment paper and discard.
- Pour in the hot stock and simmer for about 20 minutes until the vegetables are cooked. (the potato should mash against the side of the saucepan when pressed).
- Turn off the heat and stir in the milk and cream. Liquidise until smooth and silky, taste and adjust the seasoning.
- Stir in the finely chopped kale and smoked ham. Bring back to the boil, then simmer for a further 5 minutes
- To serve: Ladle the soup into mugs or bowls and drizzle with a little cream, then serve with some fresh crusty bread on the side or my homemade treacle brown bread.