4 large leeks, thoroughly washed and sliced 1/8-1/4 inch slices
4 to 6 large baking potatoes, peeled and cubed
1 large yellow onion, chopped
1 can of sliced carrots
6 or 8 stalks celery, sliced diagonal
1/2 bag frozen corn and 1/2 bag frozen peas
1 can evaporated milk (may need 2)
Salt and lots of pepper
1 or 2 cubes of real butter
1/2 c. flour (may need a little more) or Arrowroot. See Gluten Free below
3/4 lb.(or double) diced ham (Can buy cubed at Winco or Albertsons)
2 to 4 tsp minced garlic
Instructions
Put cubed potatoes in large saucepan and cover with lightly salted
water. Bring to a boil and simmer until easily pierced with a fork.
Do not drain. set aside.
Melt butter in large stock pot. Saute leeks, onion, and celery until
onion is translucent. Add garlic, 1 tsp salt, 2 tsp pepper and stir
one minute.
Start stirring flour into sauteed vegetables. Keep adding flour
until you have a thick, paste like mixture, Cook 1 minute. Pour
in potatoes AND potato water, stir well. Add carrots, corn, peas,
diced ham and evaporated milk. Bring to a boil and heat
thoroughly. If, based on your quantity, the soup isn't light
enough in color, or if you want it more creamy, add another can of
evaporated milk. If the soup doesn't look thick enough make a
slurry of 6 Tablespoon of water and an equal amount of Arrowroot,
shake or mix well and stir it into the soup right away. It should
thicken as you heat and stir.
GLUTEN FREE If you wanted to prepare this soup Gluten Free you could
use Arrowroot and water (probably 1/4 C of each) to stir into the
sauteed leek, celery and onions as a thickener instead of Flour.
Originally Submitted
12/29/2009
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