Chalet Supper Soup

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 3 carrots
• 3 leeks ( and light green parts only)
• 1 slice thick ham
• 2 lbs small red potatoes, scrubbed
• 2 tablespoons butter
• 1 onion, chopped
• 1 teaspoon salt
• 3 cups milk
• 1 1/2 cups wide egg noodles
• 1 (10 ounce) package fresh spinach
• 1 cup finely shredded gruyere or 1 cup extra old cheddar cheese
• 1/2 teaspoon pepper

Recipe

• 1 cut carrots into 1 1/2 inch lengths.
• 2 cut leeks lengthwise almost but not all the way to root end; spreading leaves, flush out grit under water.
• 3 cut crosswise into 1 1/2 inch lengths.
• 4 cut ham into 3/4 inch chunks.
• 5 halve or quarter potatoes; set aside.
• 6 in large dutch oven, melt butter over medium-high heat; saute carrots, leeks, ham and onion until leeks and onion are softened, about 8 minutes.
• 7 add potatoes, 4 cups water and salt; bring to boil.
• 8 reduce heat, cover and simmer, stirring occasionally, until potatoes are just tender, about 20 minutes.
• 9 add milk; bring to simmer, stir in noodles and spinach; simmer, uncovered, until noodles are tender, about 10 minutes.
• 10 stir in cheese and pepper.