Ham, Potato, and Leek Soup

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

Potato Leek Ham Soup
Sally Vargas

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.

Potato Leek Ham Soup
Sally Vargas

Ham, Potato, and Leek Soup

Prep Time 15 mins
Cook Time 45 mins
Total Time 60 mins
Servings 6 servings

Ingredients

  • 2 tablespoons unsalted butter

  • 1 large or 2 small leeks to make 4 cups thinly sliced leeks, white and light green parts only (see How to Clean Leeks)

  • 4 cups chicken broth

  • 2 large russet potatoes (about 1 pound), peeled, cut into 1/2 inch pieces

  • 1/2 teaspoon ground white pepper

  • 2 cups ham, diced

  • 1/4 to 1/2 cup cream, half and half, or chicken stock

  • Salt to taste

  • 3 tablespoons fresh parsley, chives or dill, chopped

Method

  1. Cook leeks in butter:

    Melt the butter in a large saucepan over medium heat. Add the leeks and cook, stirring occasionally, for 5 minutes, or until leeks are soft but not browned.

  2. Add broth, potatoes, white pepper, simmer 25 min:

    Add chicken broth, potatoes and white pepper. Bring to a boil over medium high heat.

    Reduce heat. Cover and simmer 25 minutes or until vegetables are very tender.

  3. Purée the soup:

    Using an immersion blender, or a standing blender working in batches, process until smooth. (If using a standing blender, do not fill your blender more than a third full with hot soup.)

  4. Add ham, cream, seasonings:

    Stir in the diced ham and enough cream, milk, or half and half, or stock to thin the soup to desired consistency.

    Season to taste with salt. Garnish with parsley, chives or dill.

Adapted from a recipe offered by Jones Dairy Farm.

Nutrition Facts (per serving)
293 Calories
14g Fat
29g Carbs
15g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 293
% Daily Value*
Total Fat 14g 18%
Saturated Fat 7g 37%
Cholesterol 64mg 21%
Sodium 1225mg 53%
Total Carbohydrate 29g 10%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 15g
Vitamin C 14mg 69%
Calcium 65mg 5%
Iron 2mg 14%
Potassium 823mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.