- Prep Time : 10 minutes
- Cook Time : 20 minutes
- Yield : 6
In a large stock pot pour in stock, potatoes, leeks, onion, jalapeño, bay leaf and garlic. Boil on medium high heat for 15-20 minutes until potatoes are tender.
In a small bowl melt butter and stir in flour to make a paste. Whisk in milk until thoroughly combined.
Add ham, milk mixture and pepper to the pot. Boil an additional 5 minutes until soup thickens.
In a food processor or blender blend half of soup mixture and return it to the pot. This makes a creamy yet chunky soup.