My crock pot is going to be working overtime this week with coming back to work and events planned on the calendar I have to keep things super simple. Last night my son had a friend over and I had lots to do all day so we put a few ingredients in the crock pot and left it. When I came back all I had to do was pulse some of the soup in the blender and season it and add a little more milk and chicken broth.
Here is how I make my Potato, Ham & Leek Soup
6-8 white potatoes peeled
2 to 3 cups of chicken broth
2 to 3 cups of whole milk
salt and pepper to taste
Some left over ham chunks from the freezer about a half a pound to 3/4 of a pound. I used leftovers from our Christmas Eve ham.
1 TBSP. of butter
1 Cup shredded mexican cheese to put on the table in a bowl for people to sprinkle on top of their soup.
I am all about keeping things simple and quick so I just peel the potatoes and I slice them about three times long ways and 3 times sideways so that they are basically big potato chunks and toss them in the crock pot.
Then I pour in 2 cups whole milk and 2 cups chicken broth and salt and pepper to taste. I turn the crock pot up to high.
I then slice the leek across the width so I have little leek circle rings I try to have about 10 or 12 and then I put them in the frying pan with a tablespoon of butter and cook until they are softened and the butter smells up the kitchen.
I then toss them in the crock pot and stir and I leave it all alone for 2 to 3 hours.
Then I take about half of the mixture including the ham in the crock pot and I pulse it in the blender….yes the ham gets shredded but it really gets immersed in the soup and it is absolutely delicious. Lastly I mix it all back in the crock pot and serve! It got great reviews Saturday night and I am packing it for lunch tomorrow.
Sometimes after I pulse it gets thick so I have to add a little more chicken broth and milk and season it with a little more salt and pepper.
I hope you enjoy! Come back soon!