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.
Servings: 6 servings
- 2 Tbsp 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 tsp black pepper
- 1 tsp salt more to taste
- 4 cups chicken broth or beef broth
- 3 Tbsp flour all purpose
- 1 cup cream
- ½ cup sour cream
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.
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