This soup is a household classic for a reason. Full of so many tasty ingredients and it warms you up on those cooler days.
- Serves4
- Cook time20 minutes
- Prep time10 minutes
Ingredients
- 2 tbs olive oil
- 1 brown onion, finely chopped
- 1 leek, pale section only, thinly sliced
- 1kg potatoes, peeled, finely chopped
- 4 cups (1L) Coles Real Salt Reduced Chicken Stock
- 3 cups (360g) frozen peas
- 350g thickly sliced ham, chopped
- 1/3 cup (80ml) thickened cream
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat half the oil in a saucepan over medium heat. Add onion and leek. Cook, stirring, for 5 mins or until onion softens.Step 2
Add the potato, stock and 2 cups (500ml) water. Bring to the boil. Reduce heat to low and simmer for 10 mins or until the potato is tender. Stir in the peas. Cook for 5 mins or until the peas are tender.Step 3
Meanwhile, heat remaining oil in a frying pan over medium-high heat. Cook ham, stirring, for 5 mins or until golden. Transfer to a plate lined with paper towel.Step 4
Transfer half the vegetable mixture to a heatproof bowl and reserve. Use a stick blender to carefully blend the remaining vegetable mixture in the pan until smooth. Stir in the reserved vegetable mixture. Divide the soup among serving bowls. Drizzle with cream and top with the ham. Season.
Recipe tip
Serve with finely chopped chives and toasted Coles Bakery Stone Baked by Laurent White Sourdough Vienna*