*  Exported from  MasterCook  *

                  Leek and Potato Soup with Country Ham

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      cumin seeds
   1      teaspoon      caraway seeds
   1      teaspoon      fennel seeds
   3      tablespoons   olive oil
   6                    leeks -- thinly sliced (about
   4                    cups)
  10                    potatoes -- peeled and cut into
   1      cup           cooked ham -- cut into 1/2-inch
  10      cups          chicken stock
   3      cups          red cabbage -- thinly sliced
                        Salt pepper

In a large stock pot heat cumin, caraway and fennel seeds over medium heat until lightly 
toasted and fragrant; do not burn. Remove to a small plate. Add oil and heat over
 medium-low heat. Add leeks and cook until soft, about 5 minutes. Add potatoes
, ham and stock, bring to a boil, then add cabbage and reserved seeds. 
Reduce heat and simmer until potatoes are tender, about 15 minutes. 
Season to taste with salt and pepper.

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