Preparation:
In a 3-quart saucepan, saute onion in butter until golden brown. Add leeks, potatoes, ham bone, thyme and chicken stock and bring to a boil. Cover and simmer until potatoes are very soft. Remove ham bone and discard. Cool potato/leek mixture slightly and put through a fine sieve or puree in a food processor using a steel blade. Return to pan and add cream. Cook an additional 2-3 minutes and add salt and pepper to taste. Serve hot with croutons. |
