Instructions

1. 1

   In a stock pot, that will be large enough to hold 10 cups easily ,melt the butter and add the oil. Once hot put the chopped Leeks and Potatoes in and cook until just softened and beginning to brown.

2. 2

   Add 6 cups of stock, bring up to a boil and then simmer for about 40 minutes.Once the vegetables are completely cooked using the immersion blender puree the mixture. It will very likely be extremely thick once completely blended.

3. 3

   Add - cup of additional stock at a time to the soup and mix until you achieved your desired consistency.Continue to warm and add the ham and once hot serve.

4. 4

   Sprinkle chopped parsley over the top as garnish.