Ingredients:
- 1 large onion, diced
- 1/4 cup butter
- 3 medium leeks, white only, sliced
- 2 pounds potatoes, cut into 1/2-inch pieces
- 1/4 teaspoon dried leaf thyme, crumbled
- 6 cups chicken broth
- 1 cup heavy cream
- 1 meaty ham bone or 2 ham hocks
- salt and pepper
- croutons
- shredded cheese, optional
Preparation:
In a 3-quart saucepan, sauté onion in butter until golden in color. Add leeks, potatoes, ham bone, thyme and chicken stock; bring to a boil. Cover and simmer until potatoes are very soft. Remove ham bone and discard. Cool potato and leek mixture slightly and puree in a food processor or put through a sieve. Return to pan and add cream.Cook an additional 2 to 3 minutes and add salt and pepper to taste. Serve hot with croutons and a sprinkling of shredded cheese, if desired.
Serves 6
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