Each week I have been trying to make a new batch of  homemade soup. I love soups, of all kinds, I could eat soup every day!   This soup is one I have been making for years.  Although, I have not made it for some time and years ago I would not have dreamed of making this soup without cream.  Well, I did not have SCD cream made, so on a whim, I tried Greek Yogurt.  Wow.  Why have I never thought of that before?  It does separate a bit when cooled, but once reheated and stirred, all is well and delicious!  The other news in our neck of the woods is I have found a company that smokes ham naturally, and it says right on the package Gluten Free, Lactose Free.  Happy days.  And it is delicious. It is the only ham I have tried, that did not upset my oh so sensitive digestive system.  We have also had an abundance of beautiful leeks, and fresh sage right now. I have had a package of fresh sage in the fridge for two weeks now!  A recipe born to be married.

2 large Yukon Gold potatoes, peeled and cubed
Olive Oil
1/2 inch slice of ham, trimmed, and cut into small chunks equal to 1 cup
1 1/2 large leeks sliced in half, then chopped, and cleaned equal to 4 cups
4 minced garlic cloves
2 large or 4 small diced carrots
1 large diced celery stock, with leaves
1 Tblsp. fresh minced Sage
1 tsp. Thyme fresh or dried
4 cups Chicken stock
1/2 cup Organic Greek Style Yogurt
salt and pepper to taste
2 Bay Leaves

Heat up a dutch oven on low/medium heat.  Add in a drizzle of olive oil, then the diced ham.  Saute about 5 minutes, or until the ham is lightly caramelized.

Remove from pan into a bowl and set aside.  Add another drizzle of olive oil to the pot, and add in the Leeks.  Saute, stirring and scraping up any brown bits in the pan for about 5 minutes.  When the Leeks begin to wilt, add in the carrots, celery, garlic, sage and thyme and fresh cracked pepper. (do not add salt until the end, depending on how salty your ham is)

Saute the vegetables for another 5 minutes, return the ham to the pot, and pour in the Chicken stock.  Cover with a lid, and simmer on low for about 20 minutes, or until the vegetables are tender.  Then remove from the heat and add in the 1/2 cup of Greek Yogurt, stirring to combine.  Serve right away... hearty, tasty, especially on those cold winter nights, yum.

Ina Gawne


  1. Perfect soup! I love soup, too. The hubs, not so much... He'll eat it the day I make it... As long as there are biscuits hot from the oven to go with it. Then the rest is for me ;-))

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January 25, 2011