Ingredients:

5 cups low-sodium chicken stock

4 cups potatoes, peeled and diced

2 cups cooked ham, cubed

1/2 cup dry white wine

2/3 cup heavy cream

2 tablespoons butter

20 peppercorns (placed in a tea strainer or wrapped in cheese cloth)

4 leeks, rinsed and chopped

1 large onion, chopped

3/4 teaspoon white pepper

salt, to taste

Directions:

1. 1. In a large sauté pan, melt butter over medium-high heat and brown the ham. Once browned, set aside. Add onion to pan. Cook until translucent.
2. 2. Add leeks, cooking until wilted, and then add in white wine. Bring to a boil. Pour in chicken stock, diced potatoes, salt, peppercorns and white pepper, and bring back up to a boil.
3. 3. Reduce heat and simmer for 30 minutes, or until potatoes are very tender. Pour soup into a food processor or blender (or use an immersion blender directly in the pot) and puree until smooth.
4. 4. If serving immediately, remove from heat, stir in cream and top with ham. (If refrigerating, heat up before serving and add cream and ham. Don’t let soup boil with added cream, as it may curdle.) Serve immediately.

Bon Appetit!