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Leek & Potato Soup with Country Ham

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Leek and Potato Soup with Country Ham

 

Yield

1 soup

Prep

20 min

Cook

30 min

Ready

50 min
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 teaspoon cumin seeds
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1 teaspoon caraway seeds
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1 teaspoon fennel seeds
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3 tablespoons olive oil
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6 each leeks
thinly sliced, (about 4 cups)
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10 each potatoes
peeled, cut into 1 inch pieces
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1 cup ham
cooked, cut into 1/2 inch pieces
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10 cups chicken broth
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3 cups red cabbage
thinly sliced
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1 x salt and black pepper
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Ingredients

Amount Measure Ingredient Features
5 ml cumin seeds
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5 ml caraway seeds
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5 ml fennel seeds
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45 ml olive oil
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6 each leeks
thinly sliced, (about 4 cups)
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1E+1 each potatoes
peeled, cut into 1 inch pieces
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237 ml ham
cooked, cut into 1/2 inch pieces
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2.4 l chicken broth
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7.1E+2 ml red cabbage
thinly sliced
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1 x salt and black pepper
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Directions

In a large stock pot heat cumin, caraway and fennel seeds over medium heat until lightly toasted and fragrant; do not burn.

Remove to a small plate.

Add oil and heat over medium-low heat.

Add leeks and cook until soft, about 5 minutes.

Add potatoes, ham and stock, bring to a boil, then add cabbage and reserved seeds.

Reduce heat and simmer until potatoes are tender, about 15 minutes.

Season to taste with salt and pepper.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1096g (38.7 oz)
Amount per Serving
Calories 68623% from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 898mg 37%
Total Carbohydrate 37g 37%
Dietary Fiber 9g 37%
Sugars g
Protein 47g
Vitamin A 16% Vitamin C 117%
Calcium 10% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 

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