Ham Leek and Potato Soup (quick & hearty)

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This ham, leek and potato soup is a very hearty, creamy, satisfying soup that's easy and quick to make, taking only 45 minutes from start to finish.

Adding ham really increases the flavor, plus it's a great way to use up leftover ham from Christmas, Easter, or any other occasion.

You and your family will be gobbling it up and asking for more. I think you'll agree that it's a hearty and delicious way to warm up on a chilly winter day.

I never cooked with leeks early on in my adult cooking life, and we didn't have them growing up. However, I have come to LOVE the flavor they add to soups and casseroles.

Leeks have such a unique flavor - a bit like regular onion or scallions, but quite different at the same time. They also cook up quickly compared to onions due to the layers being thinner.

My favorite type of recipes are simple and easy to make and are cooked using only one pot. This recipe checks all of these boxes!

I'm a busy mom, so, even though I enjoy cooking, I don't want to spend hours in the kitchen on a regular day.

I have questions to answer, hugs to give, places to go, and games to play! How about you?

What You'll Need

Oil

2 large leeks

1 large carrot, peeled and chopped

salt and black pepper

4 cups chicken or beef broth

7 large potatoes (or 7 cups worth), peeled and chopped

2 cups cooked ham

1 cup cream

½ cup sour cream

cheese to top (optional)

How to Make

Heat a large heavy pot or Dutch oven to medium heat. Add oil and leeks and cook 5 minutes or until leeks are softened.

Add carrot, potatoes, ham, black pepper, salt, and broth. Bring to a boil. Turn heat to low, cover, and simmer 30 minutes or until potatoes and carrots are done.

Remove about ½ cup of the liquid from the pot to a bowl or measuring cup. Add the flour and whisk together until smooth. Return to the pot and stir in. This is meant to help thicken the soup.

Break up the potatoes a bit with a spoon or potato masher, leaving some of them whole. This process will make the soup smoother and help to thicken it a bit.

Turn heat off and add the cream and sour cream. Stir until incorporated. Reheat on low if necessary, but do not boil. Serve topped with shredded cheese if desired.

Tips

For the leeks, make sure to wash them well, getting into the crevices by aiming the water downward into the leek.

When cutting the leeks, I don't go too far up into the green area. Most of the green I cut off. The rule I use is when it starts to get dark green and tougher, I chop that part off.

For the ham, I like to chop mine into tiny pieces. You can also tear the pieces or cut larger chunks. This is all up to your personal preference.

If you like a thinner soup, you may not need to add the flour to thicken. This all depends on your choice. I usually like a thicker soup - much like a chowder - but it will be equally delicious if you choose not to thicken it.

If you don't have sour cream, plain yogurt is a good substitute. Alternately, you could try using cream cheese.

If you use cream cheese as a substitute for the sour cream, this will add some creaminess and thickening effects, but it will also add a cheesy aspect.

I think cream cheese would be a lovely substitute, but I haven't tried it that way yet (let me know if you do).

Serve With

This ham, leek and potato soup pairs well with a side salad and bread of your choice. May I recommend some choices from my recipe arsenal -

Butter Biscuits

Cheese Toast

Cucumber Salad with lemon dressing

Shaved Brussel Sprouts Salad

Carrot Raisin Salad

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