There's always ham left over after a big Easter dinner. Here's a potato, leek and apple soup garnished with leftover diced Easter ham and grated cheddar cheese!
Jarred, unsweetened apple sauce OR 2-3 thinly sliced fresh apples
2 cups diced leeks
2 lbs. potatoes
4 cups chicken or vegetable broth
1 cup milk
For this recipe you can use jarred unsweetened apple sauce or peeled, sliced fresh apples instead.
Leeks are known for being pretty sandy on the inside and they need to be rinsed well. I like to dice up about 2 cups worth first, just the white and light green parts, and then rinse them in a colander in the sink.
Add those to a large heavy-bottomed soup pot with a couple of tablespoons of olive oil and cook them along on medium heat to soften. Try not to brown them up as they're cooking along.
While you're keeping your eye on that, peel, halve and thinly slice two pounds of potatoes -- I'm using Yukon Golds.
At that point, add the sliced potatoes to the pot with the leeks and add 4 cups of chicken or vegetable broth and bring it up to a simmer.
If you were using fresh apples you could peel and thinly slice 2 or 3 and add those now as well.
While the potatoes and leeks are cooking along at a good steady simmer, go ahead and dice the ham and grate a handful of cheddar cheese.
Once the potatoes are nice and soft, add 1 cup of milk and 1 cup of unsweetened apple sauce and use a hand blender to puree it until it's nice and smooth, adding more milk if you need to.
Season that with salt and pepper and serve it up in individual bowls with some of the diced ham and grated cheddar cheese right on top.