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.


  • 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.

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Adapted from a recipe offered by Jones Dairy Farm.


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Showing 4 of 26 Comments

  • 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).

  • 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.

  • Mel

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

  • 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.

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