Potato and Leek Soup with Kale and Smoked Ham Aisling Larkin
Potato and Leek Soup with Kale and Smoked Ham Aisling Larkin

Potato and Leek Soup with Kale and Smoked Ham

Cosy, comforting and perfect for these colder days
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aisling larkin food for wellness
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Potato and Leek Soup with Kale and Smoked Ham
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

  • 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

Instructions

  • 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.

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