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Categories:Viewed: 48 - Published at: 4 years ago
Ingredients
- 3 lb. leeks
- 1 stick margarine
- 8 beef bouillon cubes
- 2 qt. water
- potatoes, diced (I use 8 to 10)
- lemon juice
- salt
- pepper
- 1 lb. pkg. sliced ham, diced
- 1 c. sour cream
- 4 to 6 Tbsp. cornstarch
- eggs, hard-boiled (I use 1 doz.)
Method
- Wash leeks.
- Wash leeks and once more for good measure.
- Melt margarine in large pot.
- Add leeks and saute for 5 to 10 minutes until tender.
- Add potatoes, bouillon cubes and water.
- Cover and allow to cook until potatoes are tender, stirring occasionally. Mix together sour cream and cornstarch and add to soup to thicken. Salt, pepper and lemon juice are added to taste.
- Ham is added in the last 5 minutes or so to allow to heat through.
- Eggs are halved and floated in soup when served.
