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
- 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
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.
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.
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.)
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.