LEEK & POTATO SOUP WITH COUNTRY HAM

      Title: LEEK & POTATO SOUP WITH COUNTRY HAM
  Categories: Dupree, Soup
       Yield: 10 Servings
  
  
         1 ts cumin seeds
         1 ts caraway seeds
         1 ts fennel seeds
         3 TB olive oil
         6    leeks -- thinly sliced
   :          (about
         4    cups)
        10    potatoes -- peeled and cut
   :          into
         1 c  cooked ham -- cut into
       1/2    -inch
        10 c  chicken stock
         3 c  red cabbage -- thinly
   :          sliced
   :          Salt pepper
   
   In a large stock pot heat cumin, caraway and fennel seeds over medium
   heat until lightly toasted and fragrant; do not burn. Remove to a
   small plate. Add oil and heat over medium-low heat. Add leeks and
   cook until soft, about 5 minutes. Add potatoes, ham and stock, bring
   to a boil, then add cabbage and reserved seeds. Reduce heat and
   simmer until potatoes are tender, about 15 minutes. Season to taste
   with salt and pepper.
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