Ingredients

2 lbs. country ham, small diced
2 heads escarole, chiffonade
1 tsp. thyme
2 tsp. Garlic in Oil
2 oz. blended oil
1 lb. onions, julienne
8 oz. carrots, julienne
8 oz. celery, sliced
6 oz. green peppers, julienne
6 oz. red peppers, julienne
2 each bay leaves
2 gallons prepared Cream of Potato Leek
1 quart prepared Ham Base
salt and pepper to taste

Instructions

Printer-Friendly PDF(yields approximately 2½ gallons)

Sauté the vegetables in the blended oil with the Garlic in Oil and thyme until softened. Add the escarole and ham and sauté for an additional five minutes. Add the bay leaves, prepared Cream of Potato Leek Soup Mix and the prepared Ham Base and adjust the seasonings.