Leek and Potato Soup with Country Ham

1 teaspoon cumin seeds

1 teaspoon caraway seeds

1 teaspoon fennel seeds

3 tablespoons olive oil

6 leeks -- thinly sliced (about

4 cups)

10 potatoes -- peeled and cut into

1 cup cooked ham -- cut into 1/2-inch

10 cups chicken stock

3 cups 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.