Creamy Potato Leek and Ham Soup

Ingredients

• 2 tablespoons unsalted butter
• 1-2 leeks, white and light green parts thinly sliced, (about 1 cup)
• 2 cloves garlic, minced
• 1/3 cup white wine
• 4 cups reduced sodium chicken broth
• 1 cup diced ham
• 3/4 cup milk or heavy cream
• 2 cups Idaho® Spuds™ Classic Flakes
• Garnishes (optional) – Shredded Cheddar cheese, Snipped chives

Prep

1. Melt butter in a medium saucepan on medium-high heat. Add leeks and garlic; cook stirring occasionally until leeks are soft and translucent, about 5 minutes.
2. Add wine and simmer until reduced by half.
3. Add ham and chicken broth and bring to a full boil. Remove pan from heat.
4. Stir in milk and potato bits, stirring until soup is smooth and creamy.
5. Serve hot with cheese and chives if desired.