Recipe by ForeverMama
This is another recipe I got from the culinary school I attended a little bit of a long while ago. It is a truly a wonderful soup to be savored. This soup is not only great for cold winter days, but is one that is delectable enough to serve for a special occasion or for the Holidays.
Top Review by duonyte
This was a very tasty soup. Knowing family preferences, I halved and sliced the leek and sliced the zucchini into smaller pieces. The potatoes were cooked in broth, as I don't use the cubes and I mashed only part of them. I used leftover turkey instead of chicken and ham. For half the recipe I used about 1/4 cup half-and-half and added a bit more broth. I felt it needed just a little something, so added some celery flakes and some thyme. A very good soup for a blustery day.
- 6 cups potatoes, peeled and diced
- 6 cups cold water
- 2 tablespoons butter
- 2 tablespoons oil
- 2 leeks, white and green, sliced into rounds
- 2 zucchini, sliced thinly into rounds
- 4 bouillon cubes
- 8 ounces chicken breasts, cut into 1/4 x 2 inch strips
- 1 1⁄2 cups ham, diced
- 2 cups cream or 2 cups half-and-half
- salt and pepper, to taste
- 1 pinch nutmeg
- 1⁄2 cup finely chopped chives or 1⁄2 cup scallion
- 3 -4 squirts lemon juice (more or less to taste)
Directions See How It's Made
- Place the potatoes and water into a large saucepan. Bring to a boil and simmer covered for 20 minutes or until the potatoes are tender. Drain the potatoes, reserving the liquid.
- With a potato masher or food mill, puree the potatoes and add to the liquid.
- Heat the 2 tablespoons of butter and oil in a skillet and saute the leeks and zucchini for a few minutes. With a slotted spoon, remove the vegetables and add to the soup.
- Add the bouillion cubes to the soup and simmer for 20 minutes.
- Meanwhile to the same skillet, saute the chicken strips for 5 minutes in the same fat used to saute the vegetables until just a smidgen before they are cooked through (if necessary add a couple of tablespoons more of butte prior to sauteing the chicken, to prevent it from sticking to the pan). Remove the skillet from the heat and add the ham. Mix well and set aside until ready to use.
- When the soup is cooked, add the cream or half and half, chicken and the ham. Season with salt and pepper, and nutmeg. Heat thoroughly, being careful not to let it come to a boil so as to prevent cream from curdeling. Add the lemon juice to taste, being careful not to over-do so as not to overpower the soup with too much acidity. Garnish with chives or scallions. Serve hot.