Ham, Potato and Leek Soup

Comfort FoodGluten-FreeLeek

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

Photography Credit: 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.

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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

Ham, Potato and Leek Soup Recipe

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Yield: Serves 6


  • 2 Tbsp 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 Tbsp fresh parsley, chives or dill, chopped


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.

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Adapted from a recipe offered by Jones Dairy Farm.

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.

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34 Comments / Reviews

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Did you make it? Rate it!

  1. John R

    This is now my go-to HPL soup recipe. Perfect in its simplicity! I have made it twice. Since there are so few ingredients, I would recommend homemade stock if you have it on hand to really put it over the top. We used russet potatoes but it would be great with yukon gold too.


    Show Replies (1)
  2. Angie

    Outstanding! Followed recipe exactly; couldn’t be better!


  3. Mary

    Delicious and easy soup, but I did make some changes. I added a little garlic and a pinch of cayenne. I did not use cream or ham but added some sharp cheddar cheese.

  4. Mary

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

  5. John

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

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Potato Leek Ham SoupHam, Potato and Leek Soup