INGREDIENTS:
- °500 ml (2 cups) of leeks without the green stems, minced (about 1)
- °2 celery stalks, minced
- °60 ml (¼ cup) butter
- °2 garlic cloves, finely chopped
- °30 ml (2 tbsp.) all-purpose flour
- °1.25 L chicken broth
- °1 liter (4 cups) of unpeeled red potatoes, washed and cut into pieces
- °1 liter (4 cups) broccoli in small florets
- °6 thin slices of white ham, minced
- °250 ml (1 cup) sharp orange cheddar cheese, grated
- °90 ml (6 tbsp.) sour cream
- °30 ml (2 tbsp.) chopped chives
- °Salt and pepper
PREPARATION:
In a saucepan, soften the leek and celery in 45 ml (3 tablespoons) of butter. Add the garlic and cook for 1 minute. Sprinkle with flour and cook for 1 minute. Add broth and potatoes. Bring to a boil, cover, and cook over medium heat for about 15 to 20 minutes or until the potatoes are tender.
In a blender, purée 500 ml (2 cups) of the mixture until smooth. Return to the pan, add the broccoli, cover, and cook for 6 minutes. Salt and pepper.
Meanwhile, brown the ham in the remaining butter (15 ml / 1 tbsp).
Divide soup into bowls, top with cheese, sour cream, ham, and sprinkle with chives.
Enjoy!