John Myers
Potato and Leek Soup with Serrano Ham
The perfect potato and leek soup with serrano ham recipe with a picture and simple step-by-step instructions.
- 600 g Waxy potatoes
- 2 Poles Fresh leek
- 1 Onion
- 2 tbsp Oil
- 1 liter Vegetable broth
- 100 g Serrano ham slices
- 80 ml White wine
- 3 Branches Fresh thyme
- 1 Bay leaf
- 2 tbsp Finely chopped parsley
- Salt and pepper
- Peel the potatoes and cut into 2cm pieces. Peel the onion and cut small cubes. Cut the leek into 2cm rings.
- Heat the oil in a saucepan. Sauté the onions until translucent. Add the potatoes and leek and let simmer for about 5 minutes. Deglaze with white wine, pour in the vegetable stock and bring to the boil. Add the bay leaf and thyme sprigs and simmer for 10-15 minutes Salt and pepper to taste. Remove thyme.
- Drain the serrano ham in a pan without fat and fry until crispy. Break into small pieces.
- Season the soup to taste and arrange on plates. Serve the potato and leek soup sprinkled with Serrano ham and parsley.
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