Here is a new variation of potato soup, made in broth rather than cream. It's light–yet hearty!
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2 tablespoons Land O Lakes® Butter
3 medium (3 12 cups) white or Yukon gold potatoes, peeled, cubed 1/2-inch
1 large (1 14 cups) leek, cleaned, trimmed, sliced 1/8-inch
2 medium (1 cup) carrots, peeled, sliced
1 teaspoon finely chopped fresh garlic
12 ounces (2 cups) ham, cubed 1/2-inch
1 (48-ounce) carton (6 cups) chicken broth
12 teaspoon dried thyme leaves
14 teaspoon salt
18 teaspoon pepper
13 cup fresh parsley, chopped
STEP 1
Melt butter in 4-quart saucepan until sizzling; add potatoes, leeks, carrots and garlic. Cook over medium-high heat 5-7 minutes or until leeks are tender.
STEP 2
Place all remaining ingredients except parsley in saucepan. Bring to a boil, cook 20 minutes or until potatoes are tender. Just before serving; stir in parsley.
Omit ham for a vegetarian soup.
To make in a slow cooker: Melt butter in 10-inch skillet until sizzling; add potatoes, leeks, carrots and garlic. Cook over medium-high heat 5-7 minutes or until leeks are tender. Place vegetables and all remaining ingredients except parsley in slow cooker. Cook on low heat setting 4-6 hours or High heat setting 2-4 hours, or until potatoes are tender. Just before serving; stir in parsley.
