Shakespeare'S Leek Soup

• 1 tablespoon olive oil
• 2 large garlic cloves, crushed and chopped
• 1 jalapeno, seeded and chopped
• 1 cup water
• 4 cups chicken broth
• 3 leeks, white parts sliced (about 2 cups)
• 4 carrots, sliced (about 2 cups)
• 2 potatoes, peeled and cubed
• 1/2 teaspoon Lawry's Seasoned Salt
• 1/4 teaspoon pepper
• 1/2 teaspoon crushed red pepper flakes
• 3 teaspoons fresh lemon juice
• 1/2 teaspoon ground ginger
• 1 lb cooked ham, cubed
• 8 ounces fresh mushrooms, sliced
• 1 pint half-and-half cream

1. Heat oil in a large soup pot. Add garlic and jalapeno and saute for 1 minute.
2. Pour in water and chicken broth and bring to a boil then add leeks, carrots, and potatoes. Stir and bring back up to a boil.
3. Add Lawry's, pepper, crushed red pepper, lemon juice, and ginger.
4. Add ham, mushrooms, then half-n-half.
5. Stir and simmer on med-low heat for 30 minutes, stirring occasionally.

olive oil, garlic, jalapeno, water, chicken broth, leeks, carrots, potatoes, salt, pepper, red pepper, lemon juice, ground ginger, ham, mushrooms, cream

Taken from www.food.com/recipe/shakespeares-leek-soup-290905 (may not work)