Potato Soup With Ham Bread Sticks

• 5 tbsp butter
• 3 None leeks, pale section only, thinly sliced
• 2 cloves garlic, crushed
• 2 cans (14 oz each) diced potatoes, rinsed
• 3 cups chicken stock
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 3 slices white bread, crusts removed
• 9 None thin slices ham
• 1 tbsp vegetable oil
• 2 tbsp chopped flat-leaf parsley

1. Melt 3 tbsp of the butter in a large saucepan on medium heat. Cook and stir leek and garlic for 5 mins or until leek is soft. Add potato and stock. Bring to a boil. Reduce heat to low and simmer, covered, for 5 mins. Remove from heat; cool slightly. Process until smooth.
2. Return soup to saucepan on medium heat. Bring to a boil. Reduce heat to low; stir in sour cream and heavy cream. Season with salt.
3. Meanwhile, cut each bread slice into 3 fingers. Wrap a slice of ham around each finger; secure with toothpicks. Melt remaining 2 tbsp butter and oil in a large skillet on low heat. Cook bread sticks in batches for 1 min each side or until golden brown.
4. Ladle soup into serving bowls. Sprinkle with parsley. Serve with ham bread sticks.

butter, leeks, garlic, potatoes, chicken stock, sour cream, heavy cream, white bread, thin slices ham, vegetable oil, flatleaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/24692 (may not work)