Potato, Leek and Ham Soup

1. 1

   In a stockpot, simmer the milk with the ham bone and potatoes for 30 minutes, or until the potatoes are almost tender.

2. 2

   Meanwhile, melt the butter in a large saute pan or skillet over moderate heat.

3. 3

   Add the leeks and cook until wilted.

4. 4

   Add the leeks to milk mixture.

5. 5

   Add the celery and mustard seed to the soup and cook for 15 minutes.

6. 6

   Season to taste with salt and pepper.

7. 7

   Whisk in the flour and butter.

8. 8

   Remove the ham bone and flake off the ham.

9. 9

   Fold it into the soup and stir.

10. 10

    Continue to simmer for 10 minutes, or until the flour is completely dissolved.

* Per serving · 4 servings · Values may vary.

No additional tips available.