In a medium Dutch oven, heat the oil and butter over medium heat. Add the potatoes, leeks and celery. Cook, stirring, until the leeks are tender, 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the chicken broth, thyme sprigs, salt and pepper.. Instructions. Heat the butter in a pot over medium heat. Sauté the onion, carrots, celery until beginning to soften (about 4 minutes). Add the ham and potatoes, cook for 2 minutes, then add the garlic and sauté until fragrant (about 30 seconds). Mix the flour through and cook for 2 minutes.
a bowl of ham and potato soup with a wooden spoon in it next to bread
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Instructions. In a large soup pot or Dutch oven, melt and ghee butter over medium heat. Add the carrots and leek and sauté over medium-high heat for about 1 minute. Season with 2 small pinches of salt. Add the potatoes, pepper, and 2 small pinches of salt. Sauté for 1 minute. Stir often. Add the stock and the ham.. Step 1 – Chop your potatoes and boil them in a large pot of water over high heat as you would make mashed potatoes, about 30 minutes. Slice off the dark green tops and root ends of the leeks and slice in half lengthwise. Chop them into half moons and submerge in water to allow the dirt to sink to the bottom.
