Ham, Potato and Leek Soup

Soup and StewComfort FoodGluten-FreeLeek

Warm, creamy, filling soup with russet potatoes, fresh leeks, and chopped ham.

Photography Credit: Elise Bauer

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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

Adapted from a recipe offered by Jones Dairy Farm.


30 Comments / Reviews

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Did you make it? Rate it!

  • Mary

    Great and easy soup. Added celery. Also used home made ham stock.

  • John

    Was lacking 1/2 &1/2 and cream so used evaporated milk and just before serviciing added 1 cup of sour cream.

  • Sandy Murphy

    Soup is really good! Pretty simple. I wish I had of read about adding the garlic. I think that would add to the flavor :-)
    The ONLY negative would be too much pepper. But I am not a big fan of pepper to begin with I am also not too sure why some say it came out a bit thick.mine was thin. I will most assuredly make this soup again.

  • Tenors Mom

    Great recipe. I added two garlic cloves. At the end I added two tbs butter, some cream and instant roasted garlic mashed potatoes (Betty Crocker) to thicken. Everyone went wild. I suppose I should call it creamed leek and potato soup with garlic. Whatever you call it , it tastes great!!

  • Rainy

    Since we have leftover ham (bone included) would making ham stock for the liquid be over-ham-ification?

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Ham, Potato and Leek Soup