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1
Cut the ham steak into about 1/4 inch cubes.
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2
Melt 1 tablespoon of butter in your soup pot and add the ham. Let all the ham cubes brown nicely on medium high.
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3
While the ham is going, cut the leeks, onion and potatoes (skin and all) into more or less equal-sized chunks.
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4
Once your ham is nicely brown, remove it with a slotted spoon and set it aside. In the same saucepan, with all the browned buttery ham bits remaining in the bottom of the saucepan, add the other 1 tablespoon of butter and your leeks, cumin and onions. Let the onions and leeks cook in the butter for about 5 minutes, then add your potatoes and stock.
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5
Turn down the heat to medium and let the soup cook for about 30 minutes or until the potatoes are tender. Add the pepper and chopped parsley.
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6
Now you could serve the soup like this and it would be quite wonderful! If you are using ham, then add the ham cubes back in, stir them around and then salt to taste.
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7
I usually go a bit further by taking about 3/4 of the soup and pureeing it in the blender, then adding it back to the pot. I tend to like my soups creamy, with just a bit of texture. Then add the ham cubes back in.
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8
If you want to take it even further, add some grated cheese or brie (my favorite) all over it once you have ladled it into a bowl, or a splash of half-and-half, or a dollop of sour cream-or let everybody decide for themselves!
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9
The ham is totally optional in this too, so it makes a lovely vegetarian soup too if you decide to leave it out. If you want to forego the ham and keep it vegetarian, try adding 2 chopped carrots to the leeks and onion mix. They add an awesome flavor too!
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10
Enjoy!
