Ham, Potato and Leek Soup
What to do with leftover Easter ham? If it’s still chilly where you are, warm up quickly with a simple potato leek soup with some added chopped ham. This is one of our standby recipes when we have extra ham because it’s so easy to make and it’s such good comfort food. You can choose to add the extra cream or not. You can purée the soup as directed for a smooth soup, or just a few pulses for something more chunky and rustic. Experiment as well with herbs or added cheeses. Suggestions from readers include using coriander (cilantro) instead of parsley, or adding some shredded Gouda.
- 2 Tbsp unsalted butter
- 4 cups thinly sliced leeks, white and light green parts only
- 4 cups chicken broth*
- 2 large russet potatoes, peeled, cut into 1/2 inch pieces
- 1/2 teaspoon ground white pepper
- 2 cups ham, diced
- 1/4 cup cream or half and half (optional)
- Salt to taste
- 3 Tbsp fresh parsley, chives or dill, chopped
*If cooking gluten-free use homemade chicken stock or gluten-free packaged broth.
1 Melt the butter in a large saucepan over medium heat. Add the leeks, cook 5 minutes, stirring occasionally. Add chicken broth, potatoes and pepper. Bring to a boil over medium high heat.
2 Reduce heat; cover and simmer 25 minutes or until vegetables are very tender. Using a blender or food processor, working in batches, process until smooth.
3 Stir in diced ham and cream. Season to taste with salt. Garnish with parsley, chives or dill.