Brown onions to a light golden color in butter in a heavy bottomed stock pot.
Clean leeks well and slice, discarding green tops. Peel potatoes and slice. Add leeks, potatoes, ham bone, thyme and stock to onion. Cover and simmer until potatoes are very soft.
Remove and discard ham bone. Cool potato/leek mixture just to make it workable. Puree in a food processor or blender and return to pot. Add cream and cook a few minutes longer. Season with salt and pepper to taste. Best served with croutons.
Serves: 6 -8
Contributor: pat ciesla
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