Chalet Supper Soup

Ingredients

• 3 carrots
• 3 leeks (white and light green parts only)
• 1 slice thick ham
• 2 lbs small red potatoes
• scrubbed
• 2 tablespoons butter
• 1 onion
• chopped
• 1 teaspoon salt
• 3 cups milk
• 1 12 cups wide egg noodles
• 1 (10 ounce) package fresh spinach
• 1 cup finely shredded gruyere or 1 cup extra old cheddar cheese
• 12 teaspoon pepper

Instructions

1. Cut carrots into 1 1/2 inch lengths.
2. Cut leeks lengthwise almost but not all the way to root end; spreading leaves, flush out grit under water.
3. Cut crosswise into 1 1/2 inch lengths.
4. Cut ham into 3/4 inch chunks.
5. Halve or quarter potatoes; set aside.
6. In large Dutch oven, melt butter over medium-high heat; saute carrots, leeks, ham and onion until leeks and onion are softened, about 8 minutes.
7. Add potatoes, 4 cups water and salt; bring to boil.
8. Reduce heat, cover and simmer, stirring occasionally, until potatoes are just tender, about 20 minutes.
9. Add milk; bring to simmer, Stir in noodles and spinach; simmer, uncovered, until noodles are tender, about 10 minutes.
10. Stir in cheese and pepper.