- 1 cup chopped onion
- 1/2 cup butter
- 1 cup chopped leeks
- 8 potatoes, peeled and sliced
- 6 cups water
- 1/2 teaspoon fresh thyme
- 1 ham bone
- 1 cup heavy cream
- salt and pepper to taste
- In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.
- Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt and pepper, heat through and serve.