Potato Soup With Ham Bread Sticks - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
Ladle soup into serving bowls. Sprinkle with parsley. Serve with ham bread sticks.