3 leeks

2 tablespoons olive oil

4 ½ pounds unpeeled potatoes

6 cups chicken broth

½ pound smoked ham

Salt and pepper to taste

Wash the potatoes thoroughly, cube them, and set aside. Clean and dice the leeks. Heat olive oil in a large pot. Sauté leeks for about two minutes (if they start to brown, they’re done). Dump the potatoes on top of the leeks and cover with chicken broth. Cover and simmer for 30 minutes or until potatoes are tender. Then take a potato masher and mash about half the potatoes in the pot. These will thicken the soup and give it flavor. Dice the ham and add it. Simmer for about 5 minutes until ham is warmed through. Add salt and pepper to taste (won’t need much salt) and serve with french bread or oyster crackers on the side. Garnish with green onion, a sprig of parsley, or a dollop of sour cream. This soup freezes well and is almost better the second time!

By Breid Foxsong