Leek and Potato Soup with Ham Recipe

Melt the 1 ounce butter in a large stock pot, then add the 1 tablespoon oil. Once the fat is shimmering, add the chopped leeks and 5 medium potatoes.

Cook, stirring occasionally, until the vegetables are just softened and beginning to take on some color.

Pour in the 6 cups of stock, bring the mixture to a boil, then reduce the heat and let it simmer for about 40 minutes, or until the vegetables are completely tender.

Once the vegetables are cooked through, use an immersion blender to puree the soup directly in the pot until smooth. The soup will likely be quite thick at this point.

Add additional stock, a little at a time, mixing until the soup reaches your desired consistency. Keep the soup warming gently.

Stir in the 2 cups of ham and continue to warm the soup until it's heated through.