Potato-Leek Soup With White Beans, Ham And Dill
serves 4-6
This soup could easily be made without the ham -- but the rich meaty flavor it develops when cooked to a brown crust is perfectly delicious.
4 pounds leeks (6-8 medium), cut into 1/2-inch ribbons
4 tablespoons unsalted butter
1 15-ounce can cannellini beans, rinsed and drained
1 1/2 pounds russet potatoes (2 large), peeled and cut into a 1/2-inch dice
5 cups low-sodium chicken broth
1 teaspoon olive oil
1/2 pound cooked ham, cut into 1/4-inch cubes
2 tablespoons heavy cream
1 tablespoon red wine vinegar
4 tablespoons chopped fresh dill
prep: 15 minutes
total: 1 hour 10 minutes
large saucepan with cover
colander
large nonstick sauté pan
optional: immersion blender
1. Prep all the ingredients. Cut off and discard the dark green top part of the leek. Cut off and discard the root. Split the leek in half lengthwise. Rinse it well under cold water, making sure to separate each layer with your fingers to remove any hidden soil. Cut the leek crosswise into 1/2-inch ribbons.
2. Melt the butter in a large saucepan over medium heat. When the foam subsides, add the leeks and season with a light sprinkling of salt and white pepper.
3. Cover the pan and cook, stirring occasionally, until the leeks are soft, 8-10 minutes. Add the white beans, potatoes and broth, and bring the soup to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, 10-15 minutes.
4. Meanwhile, heat the olive oil in a large nonstick sauté pan over medium-high heat. When it’s hot and shimmering, add the ham and leave it alone to brown well, 1-2 minutes. Stir and brown on all sides, several minutes more. Remove the pan from the heat and set it aside.
5. When the potatoes are tender, remove the soup from the heat and break the potatoes up a little bit with a wooden spoon. (If you want, you can also puree the soup with an immersion blender.) Stir in the cream, vinegar and dill and add more salt and pepper to taste.
6. Ladle the soup into bowls. Divide the ham evenly among the bowls and sprinkle each with more dill.
