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.

Ham, Potato and Leek Soup Recipe

  • Yield: Serves 6.

Ingredients

  • 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.

Method

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.

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Adapted from a recipe offered by Jones Dairy Farm.

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25 Comments

  1. Jon Gales

    I made something very similar to this last week. I also used some onion which was a nice addition (they went in with the leeks first).

  2. Trig

    Leek and potato soup is always a great favourite in my house and my dad likes to add chopped ham. Try it with coriander instead of the parsley. A good thick l&p soup can handle loads of coriander and survive.

    Dad doesn’t like it pureed – Sainsbury’s recently changed their rustic l&p soup into a smooth blended one that he says tastes like baby food (how does he know?). I tend to agree with him that a partial blend – a quick burst in the blender – gives the best result.

  3. Mel

    I made this recipe last night, but used vegetable broth and omitted the ham to make it vegetarian. It was delicious!

  4. AuntieMurray

    I made this last night and it tastes fabulous. Made it just as stated, didn’t use half and half but did garnish with a bit of shredded Parrano, a good Dutch Gouda. My husband actually closed his eyes with pleasure as he ate it. This one’s a keeper, like so many of Elise’s recipes in our house.

    Elise – you rock. Thank you for all you do.

  5. Kitty

    What type of cream should I use to cook potato soup?

    Regular or heavy whipping cream. ~Elise

  6. Noelle!

    This recipe was fantastic! We had a ton of Easter Ham left, and this was a great different recipe to use it in. We are garlic people, and added 3 cloves at the same time as the potatoes, we also added some green onions and parsley right before the Puree, to give it a fresh feel for a nice summer soup! It was great! Thanks!

  7. sarah

    I thought this recipe was very good. I tweaked it a bit and added a little more broth, some buttermilk and a little bit of extra half and half…this made the mixture more creamier and less grainy from the potatoes. This recipe is really good with homeade buttermilk (crisco recipe) biscuits.Its really good if you dip the biscuits in it like a biscuits and gravy kinda thing….Next time i think i will add whole potatoes and whole leeks to it, to make it a heartier meal.

  8. Dianna

    Mmmmm…this looks delicious. I’m glad the forecast is for cold weather tomorrow, because it looks like I know what we’re having for dinner. I want to try something new with that ham bone left over from Easter. Any suggestions?

    You can use a ham bone in split pea soup, lentil soup, or white bean soup. ~Elise

  9. Maya

    Elise – would this work with whole milk instead of cream? Thanks!

    Since the cream is optional anyway, yes. But since milk is thinner than cream, I would substitute some of the stock for milk. ~Elise

  10. BitterEpiphany

    Reason I Bought An Immersion Blender # 77

  11. Renee

    When you posted this recipe last year I made it, and it was delicious! I think I’ll try it again using chicken this time instead of ham.

  12. Sarah

    Could you use Welsh onions or negi as they’re called in Japan in place of the leeks? Would it be a straight one-for-one substitution or would I have to use less b/c of the stronger negi flavor?

    No idea, have never cooked with Welsh onions or negi. If you do try it, let us know how it works out for you. ~Elise

  13. Tres Amie

    Ham broth from a ham bone also makes a wonderful Peanut Soup. I have only ever seen recipes with chicken broth for peanut soup, but I think the ham broth gives it a much deeper dimension, along with celery and onion.

  14. Jasmine

    Very nice, I did that Yesterday & it was very yummy. My hubby licked the plate clean. The only think I did differently was that I didn’t add the cream or Half & Half to keep it kinda healthy & we still enjoyed it. Do you think if we added the cream it would be even tastier? Oh & one last thing, it came out kinda thick & not soup like, is it supposed to be this way?

    Yes, if you add the cream it will be tastier. And creamier. It is a rather thick soup, but if it is too thick for you, you can always thin it down a bit with a little more stock, some water, milk, or some cream. ~Elise

  15. rose

    Made this last night – what a great way to use up ham! I only used one potato (but full amount of leeks) and probably used a 1/3 cup half/half instead of 1/4. Delicious! Someone in our house who does not like leftovers is even taking soup for lunch. Thanks for the updated post!

  16. Mandy

    I made this soup tonight for dinner, following the directions to a “T”…Delicious! Even my picky eight-year-old enjoyed this.

  17. Kelly

    I made this on the weekend and used 2% milk instead of cream. It turned out wonderful! Thanks for another great recipe!

  18. Chloe

    This was a great recipe! I made it last night. Like one of the other readers I used 2% milk and it turned out perfectly.

  19. caycee

    I made this the other night and it was great I left out the leeks, and only creamed 2/3 the potatoes so it was chunky, and it was still amazing. My pickey kids ate it and wanted seconds the baby loved it too. I am saving this one its easy and everyone loved it.

  20. Erin

    I never review recipes, but this was DELICIOUS! I made it almost exactly as stated except I used red skin potatoes with their skins because mine we about to go bad.

    The whole family loved it, even my 1-year-old.

  21. Lisa

    Made this again tonight, it has become a family favorite and is actually requested! :) The weather here in Central Florida was perfect for it…chilly and rainy. Great night for a great soup! My family says “Thanks!”

  22. Marsha

    Delicious! Made as written but next time think I might go lighter on the leeks and heavier on the potatoes. Real comfort food.

  23. Marie Nachman

    This was excellent. Leftover ham is always a problem – I forget to make ham salad and really don’t like split pea soup, so this was a great find. I was looking for a leek soup and this used all items already in the fridge and freezer. I loved the smoky taste the ham added and it was easy to blend up using an immersion blender right in the stockpot. “2 yums up” from my dinner table!

  24. Terri Denis

    I harvested leeks from my garden this morning and served this soup tonight. We liked it very much.

    I diced the leeks very small and took a potato masher to the pot rather than puree the soup. I used fresh chives and parsley. I didn’t have any cream so I drizzled a little milk over each bowl.

    I’ll be making this again.

  25. Janet

    I love this soup. Leeks have been popping up on sale where I live and I just made a pot last week. Since I love the smoothness of this soup but like having chunks I take 1/2 the soup and puree it and then blend back with the rest. I’ve also added minced garlic at the same time as the leek and chopped parsnip (wow what a flavour) wile adding the potato. What an awesome simple recipe. I was happy to see it on your blog.

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