Leek and Potato Soup with Country Ham

Ready in 1h

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6 Leeks; thinly sliced (about
4 Cups)
1 ts Caraway seeds
10 Potatoes; peeled and cut
1 c Cooked ham; cut into
1 ts Cumin seeds
1 ts Fennel seeds
Salt pepper
3 c Red cabbage; thinly sliced
3 tb olive oil
10 c Chicken Stock

Original recipe makes 10 Servings



In a large stock pot heat cumin, caraway and fennel seeds over medium heat until lightly toasted and fragrant; do not burn. Remove to a small plate. Add oil and heat over medium-low heat. Add leeks and cook until soft, about 5 minutes. Add potatoes, ham and stock, bring to a boil, then add cabbage and reserved seeds. Reduce heat and simmer until potatoes are tender, about 15 minutes. Season to taste with salt and pepper. Recipe By : Nathalie Dupree Posted to MC-Recipe Digest V1 #239 Date: Wed, 9 Oct 1996 15:25:42 -0700 (PDT) From: patH

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