Potato, Leek and Ham Hock Soup – Cannings Butchers
Thoroughly wash leeks, then chop finely. Dice the brown onion, and crush the garlic. Add all of these to a pan with butter. Pick thyme leaves and sprinkle over.
Ingredients
- 1 Free Range Ham Hock
- 6 cups of Free Range Chicken Bone Broth or stock
- 850g potatoes (about 4 cups)
- 2 leeks (white part only)
- 1 cup cream 1 brown onion
- 2 cloves garlic
- 1 tbsp butter
- 2 bay leaves
- A few sprigs of fresh thyme
- Black pepper (to taste)
- Salt (to taste - ham hocks can be quite salty so you may not need much, if any)
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