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Leek and Potato Soup with Country Ham

 
34

Yield

1

soup

Prep

20

min

Cook

30

min

Ready

50

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

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

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

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Comments

Nutrition Facts

Serving Size 1096g (38.7 oz)
Amount per Serving
Calories 68623% of calories 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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