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Leek and Potato Soup with Country Ham

Leek & Potato Soup with Country Ham

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Submitted by somebody

YIELD

1 soup

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

1 5
TEASPOON ML CUMIN SEEDS
1 5
TEASPOON ML CARAWAY SEEDS
1 5
TEASPOON ML FENNEL SEEDS
3 45
TABLESPOONS ML OLIVE OIL
6 6
EACH EACH LEEKS
thinly sliced, (about 4 cups) *
10 1E+1
EACH EACH POTATOES
peeled, cut into 1 inch pieces
1 237
CUP ML HAM
cooked, cut into 1/2 inch pieces *
10 2.4
CUPS L CHICKEN BROTH
3 7.1E+2
CUPS ML RED CABBAGE
thinly sliced

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 686 23% 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?
Low Cholesterol, Trans-fat Free, High Fiber
 

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