Yukon Potato, Ham and White Bean Soup

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Yukon Potato, Ham and White Bean Soup

Ingredients:

1 tablespoon olive oil
1 small leek, white part only, sliced
1 cloves garlic, thinly sliced
4 cups low sodium chicken broth
1 bay leaf
1 pound of Yukon or Gold potatoes, 3/4 inch dice
8 ounces cooked ham, 1/2 inch dice
1 can cannellini beans, drained and rinsed
2 ounces fresh spinach, rinsed, stemmed and rough chopped
1 tablespoon fresh basil, chiffonade (See Chef’s Tip)
Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill

Preparation:

Sauté the leeks and garlic in olive oil in the bottom of a two quart soup pot until just tender fragrant. Add the chicken broth, bay leaf and the potatoes and bring to a boil. Reduce heat and simmer for about ten minutes until the potatoes become tender.

Add the ham and beans and cook for another 3-4 minutes. Remove the bay leaf. Test for pepper. Stir in the spinach and basil and turn off the heat.. Allow the greens to wilt for a minute or so and serve at once.

Chef’s Tip: Chiffonade is a cooking technique chefs use to prepare herbs and leafy greens into thin strips. The leaves, like the basil in this recipe, are stacked on top of each other, then rolled up tightly. They are then sliced thinly across the rolled up leaves. These tiny herbal ribbons are then used as an ingredient or maybe a garnish.

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