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Caroline LaMorte
Course Soup
Servings 10 cups

Ingredients
  

  • 4 cups chopped cooked ham trimmed of excess fat
  • 2 ½ cups chopped celery
  • 2 cups chopped carrots about 5 carrots
  • 4 cups leeks chopped about 2 leeks
  • 2 cloves garlic minced
  • 8 cups of low sodium chicken stock two 32 oz boxes
  • 2 cups water
  • 1 tsp dried thyme
  • 2 dried bay leaves
  • 1 tsp ground black pepper
  • 2 cups peeled and diced potato about 1 medium sweet potato
  • chopped fresh flat-leaf parsley for garnish

Instructions
 

  • In a large pot over medium heat, saute the ham until it begins to brown and release some fat and moisture into the pan, about three minutes.
  • Add the carrots and celery and saute until they begin to soften, about four minutes.
  • Add the leeks and saute until they begin to soften, about two minutes.
  • Add the garlic and saute until fragrant, about one minute.
  • Add the chicken stock, water, thyme, bay leaves, and ground black pepper. Stir, raise heat to high and boil.
  • Lower heat and simmer mixture, uncovered for 50 minutes.
  • Add sweet potatoes, raise heat and bring to a boil. Lower heat to simmer and cook until sweet potatoes can be pierced easily with a fork 15-20 minutes.
  • Garnish with chopped parsley and serve!