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Ingredients :
4 cups chicken broth
3 large Yukon Gold potatoes, peeled and cubed
3 large sweet potatoes, peeled and cubed
1 tablespoon vegetable oil
1 ½ cups chopped cooked ham
4 leeks, chopped
1 cup half-and-half
salt and ground black pepper to taste
Methods :
Step 1
Bring chicken broth to a boil in a large Dutch oven. Add Yukon gold and sweet potatoes, bring back to a boil, and turn heat to medium-low. Simmer until tender, 10 to 20 minutes.
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Step 2
Heat vegetable oil in a skillet over medium-high heat. Add ham; cook and stir for 2 minutes. Add leeks; cook and stir until leeks are soft, about 5-10 minutes. Do not allow the leeks to brown.
Step 3
Stir leek and ham mixture into potatoes and broth. Add half-and-half; season to taste with salt and ground black pepper.
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