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    Home » Soups

    Ham Leek and Potato Soup (quick & hearty)

    Published: Jan 28, 2021 by Sally 5 Comments

    560 shares

    This post may contain affiliate links. Please read my disclosure policy.

    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.

    Potato Soup with Ham and leeks in bowl

    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)

    Potato Soup with ham and leek

    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).

    Leek Potato Soup with Ham

    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

    Recipe

    Potato Soup with Ham and leeks in bowl
    Print Recipe
    5 from 6 votes

    Ham Leek and Potato Soup (quick & hearty)

    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.
    Prep Time10 minutes mins
    Cook Time35 minutes mins
    Total Time45 minutes mins
    Course: Main Course, Soup
    Cuisine: American
    Servings: 6 servings
    Calories: 316kcal
    Author: Savory With Soul

    Ingredients

    • 2 tablespoon oil
    • 2 large leeks chopped (about 1-½ to 2 cups)
    • 1 large carrot chopped (about 1 cup)
    • 7 cups potatoes peeled and chopped
    • 2 cups cooked ham chopped
    • ½ teaspoon black pepper
    • 1 teaspoon salt more to taste
    • 4 cups chicken broth or beef broth
    • 3 tablespoon flour all purpose
    • 1 cup cream
    • ½ cup sour cream
    US Customary - Metric

    Instructions

    • 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.

    Nutrition

    Calories: 316kcal | Carbohydrates: 11g | Protein: 10g | Fat: 26g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1441mg | Potassium: 386mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3206IU | Vitamin C: 24mg | Calcium: 82mg | Iron: 2mg

    Don't Forget to Pin for Later!

    Ham Leek Potato Soup Pin

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    Reader Interactions

    Comments

    1. Tonya

      October 19, 2021 at 6:26 pm

      Can the ham be omitted?

      Reply
      • Sally

        October 19, 2021 at 10:15 pm

        You can omit the ham, Tonya, but likely you will lose some good flavor. Let me know how yours turns out.

        Reply
    2. Bob

      January 27, 2022 at 9:09 pm

      5 stars
      I just finished making this soup. It's a cold day in Columbus, OH.
      This soup is absolutely delicious!! I added some celery and onions.
      This one is a keeper!
      Thank you! Bob

      Reply
      • Sally

        January 28, 2022 at 1:06 am

        Thank you for letting me know, Bob! So great to have a hearty soup on a cold winter day!

        Reply
      • Robert KERNS

        August 06, 2022 at 5:48 pm

        5 stars
        I disagree with the Origin.
        I grew up in France and Germany 18 years.
        This recipe has been used for 100s of years in Europe.
        It is good to see Americans are finally recognizing the European recipes

        Reply

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    Sally from Savory With Soul

    I'm Sally, and I love great food! Whole foods, specifically, and savory, yummy eats! I love using spices and trying new combinations - in fact, I consider it an art form, as I smell and taste my way through each dish.

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    560 shares