Potato Soup

It's potato soup time again! At least once a cold season there's a pot of potato soup. Here's the potato soup post from last year (before my serious blogging days began). I still browsed around the internet for other potato soup recipes. I found one I liked from Alton Brown and merged my two recipes. Be sure to check out Alton Brown's Leek Potato Soup Recipe. So here's my new and improved potato soup recipe!

Potato Soup
Leeks washed and potatoes peeled.
6 yukon gold potatoes, peeled and diced
4 leeks, washed and diced using white and light green parts only
1 lb ham, diced 
1 can chicken broth
1 can cream of chicken soup
1 pint buttermilk
2 tbsp butter
seasonings -- salt and pepper, thyme

1. Cover diced potatoes in soup pot with chicken broth and water (maybe about 2 more cups). Bring to a boil and let simmer for 15-20 minutes until soft.
2. Meanwhile melt butter in a pan. Add leeks and salt and pepper; saute for 5-6 minutes. Then add diced ham.
3. Once potatoes are soft, drain off some chicken broth. The more you take out the creamier the sauce will be. Patrick wanted the soup "medium creamy" so I took a little over half out.
4. Add buttermilk, the canned cream of chicken soup, and the thyme. Reserve about 1/4 cup of the buttermilk to adjust your creaminess level. Mix well and let simmer for 10-15 minutes. You may also mash a few potatoes here for more bite-sized potato pieces.
While the soup simmers here you can make corn bread! Potato soup and corn bread are perfect together. See?

Medium creamy potato soup!

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