Creamy Potato Soup with Ham

It was a dreary day with lots of rain and it was chilly outside. The menu was begging for soup but we've had our usual Chicken Noodle and Chili lately so I didn't want to make those again. Most of us enjoy a good Potato Soup so I went on a hunt and found this one and adapted it to our taste preferences. It turned out delicious and sure hit the spot on a chilly, grey evening in January. I liked that it was not milk based and thickened with flour but I would have preferred it a bit thicker, so the next time I think I would add more potatoes or reduce the liquid and possibly add some cooked, diced potatoes after the blending.

Ingredients:
4 Tablespoons butter
2 Leeks, finely chopped
1 medium Onion, finely chopped
2 quarts Chicken Broth
3 Celery stalks, diced
4 Fresh parsley sprigs, chopped
6 medium potatoes, peeled and sliced thin
salt and pepper, to taste
2 shakes of Worcestershire Sauce
½ teaspoon curry powder
1 cup heavy cream
2 lbs. ham, cubed
Fresh Chives, chopped

In a Dutch Oven melt butter and add the leeks and onions. Cook slowly until vegetables are tender but not brown. Add chicken broth, celery, parsley, potatoes ans seasonings. Cook mixture until potatoes are tender. Blend soup in a blender in batches until completely smooth. Before serving add cream and ham and heat through. Garnish with fresh chives.

~Blessings~
Six Sisters Stuff, Sisters Of The Wild West, See Ya In The Gumbo, The Sunday Showcase
Weekend Soiree,