Ham, Potato and Leek Soup (photo)

Ham, Potato and Leek Soup


  • 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.

Main Ingredients