Potato Leek and Ham Soup

Ingredients (serves 4)

• 25g butter
• 2 leeks, washed, trimmed, sliced
• 600g potatoes, peeled and roughly chopped
• 7 cups (1.75L) water
• 500g ham hock
• 3 flat-leaf parsley stalks
• salt and cracked black pepper
• chopped chives, to serve

Method

1. Melt butter in a large saucepan over medium heat. Add leek and cook for 3 minutes or until soft (do not brown).
2. Add potato, water, ham and parsley and bring to the boil. Reduce heat and simmer for 1 hour or until ham is soft. Remove ham and transfer to a plate to cool slightly. Remove soup from heat and set aside.
3. Shred the ham roughly. Remove parsley stalks from soup. Using a hand blender, process the soup until smooth. Return 3/4 ham to soup and return pan to the heat for 2 minutes or until soup is warmed through. Season with salt and pepper. Ladle soup between serving bowls and top with remaining ham and chives. Serve immediately.