This savory soup is extra satisfying on any chilly fall or winter evening. If you eat dairy, I recommend topping the soup with a sprinkle of finely grated parmesan cheese.
Ingredients
1 teaspoons
garlic infused olive oil
2 cups
chopped
leeks
(tops only)
1 teaspoons
minced
fresh thyme
¾ teaspoons
sea salt
¼ teaspoons
freshly ground
black pepper
12 ounces
ham
diced
1 cups
diced
carrots
1 cups
diced
red potatoes
4 cups
chicken bone broth
(or vegetable broth or beef bone broth)
2 cups
finely chopped
lacinato kale
½ teaspoons
red wine vinegar
