Prep 15 mins
Cook 45 mins
Shakespeare writes a long part about leeks in his play Henry V. This vegetable has been celebrated throughout history by everyone from Roman Emperor Nero to Ernest Hemingway. I invented this soup because I wanted to put my own flavors to this historical vegetable! I hope you enjoy it!
- 1 tablespoon olive oil
- 2 large garlic cloves, crushed and chopped
- 1 jalapeno, seeded and chopped
- 1 cup water
- 4 cups chicken broth
- 3 leeks, white parts sliced (about 2 cups)
- 4 carrots, sliced (about 2 cups)
- 2 potatoes, peeled and cubed
- 1⁄2 teaspoon Lawry's Seasoned Salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon crushed red pepper flakes
- 3 teaspoons fresh lemon juice
- 1⁄2 teaspoon ground ginger
- 1 lb cooked ham, cubed
- 8 ounces fresh mushrooms, sliced
- 1 pint half-and-half cream
- Heat oil in a large soup pot. Add garlic and jalapeno and saute for 1 minute.
- Pour in water and chicken broth and bring to a boil then add leeks, carrots, and potatoes. Stir and bring back up to a boil.
- Add Lawry's, pepper, crushed red pepper, lemon juice, and ginger.
- Add ham, mushrooms, then half-n-half.
- Stir and simmer on med-low heat for 30 minutes, stirring occasionally.