• Partnered with
  • Quick
  • Serves 4
  • 15 mins prep
  • 15 mins cook

Potato soup with ham soldiers

Potato Soup with Ham Soldiers

Potato soup with ham soldiers, potato recipe, brought to you by recipes+

Ingredients

Potato soup with ham soldiers

  • 80 g butter
  • 3 leeks, pale section only, thinly sliced
  • 2 cloves garlic, crushed
  • 2 410g can small potatoes, rinsed
  • 3 cups chicken stock
  • 1/2 cup sour cream
  • 1/2 cup cream
  • 3 slices white toast bread, crusts removed
  • 9 thin slices ham
  • 1 tbsp vegetable oil
  • 2 tbsp chopped flat-leaf parsley

Steps

Potato soup with ham soldiers

  1. Melt 50g butter in a large saucepan over moderate heat. Cook and stir leek and garlic for 5 minutes or until leek is soft. Add potato and stock. Bring to the boil. Reduce heat; simmer, covered, for 5 minutes. Remove from heat; cool slightly. Process until smooth.
  2. Place soup in a large saucepan over moderate heat. Bring to the boil. Reduce heat; stir in creams. Season with salt.
  3. Meanwhile, cut each bread slice into 3 fingers. Wrap a piece of ham around each finger then secure with toothpicks. Melt remaining butter and oil in a large frying pan over low heat. Cook soldiers, in batches. for 1 minute each side or until golden brown.
  4. Ladle soup into serving bowls. Sprinkle with parsley. Serve with ham soldiers.

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