I took an idea from my wonderful neighbor and fellow food blogger Pam of For The Love of Cooking and used Evaporated Milk instead of heavy whipping cream and it still tasted very rich and decadent. Thanks Pam!
3 leeks white and light green parts only, ends removed and sliced thinly
1 lb or so of cubed ham
8 cups chicken stock homemade if possible
3 russet potatoes, scrubbed and diced into cubes
1 can of Evaporated milk
salt and pepper to taste
1/2 tsp dried thyme
several dashes Franks Red Hot
chives for garnish (optional)
Place your leeks into a bowl of cold water and swirl them around to remove the dirt, it will settle at the bottom of the bowl, remove and drain on a paper towel
Add a few tablespoons of Olive oil to your soup pot and saute the leeks until they are translucent.
Add your chicken stock, evaporated milk, salt, pepper and Thyme, bring to a boil, then add in your potatoes and cook until they are fork tender. Using a blender or an immersion blender, work the soup until it is smooth and creamy.
Add in some Franks Red Hot for some spice if you wish
Garnish with chives /and or bacon bits