Hearty Ham, Potato, and Leek Soup

Here’s my go-to ham, potato, and leek soup recipe, made with chunks of smoky ham, tender potatoes, and fresh leeks simmered in a rich, creamy broth.

This soup has become my family’s most-wanted meal during the chilly months. I like to make a big batch on Sundays so we have enough for lunch the next day. Nothing better than hot soup on a cold afternoon, right?

What Kind of Leeks Should I Use?

When shopping for leeks, look for ones that are firm with crisp, bright green leaves and white stalks that are at least 4-5 inches long. The white and light green parts are what we’re after for this soup, as the dark green tops tend to be too tough and fibrous. Fresh leeks usually come with some dirt trapped between their layers, so it’s important to clean them well – just slice them lengthwise, fan out the layers, and rinse under cold water. If you can’t find fresh leeks, you might spot frozen sliced leeks at some grocery stores which can work in a pinch, though fresh ones will give you the best flavor and texture in your soup.

Options for Substitutions

This cozy soup recipe is pretty adaptable – here are some helpful swaps if you need them:

• Leeks: If leeks aren’t available, you can use 2 medium onions instead. Yellow or white onions work best, and you’ll want to dice them finely. Green onions (about 2 bunches) can also work in a pinch.
• Russet potatoes: You can swap russets with Yukon Gold or white potatoes. Red potatoes work too, but leave their skins on for extra texture. Just avoid waxy potatoes as they won’t break down enough to help thicken the soup.
• Ham: Leftover ham is perfect here, but you can use thick-cut bacon (about 8 slices, cooked and chopped) or even smoked turkey if you prefer. For a meatless version, try adding sautéed mushrooms instead.
• White pepper: Black pepper works just fine – the only difference is you’ll see the black specks in your soup.
• Cream or half and half: Feel free to use whole milk, evaporated milk, or just stick with extra chicken broth if you want a lighter soup. For a dairy-free option, unsweetened coconut milk (from the carton, not the can) works well.
• Fresh herbs: If fresh herbs aren’t on hand, use dried herbs instead – just cut the amount to 1 tablespoon since dried herbs are more concentrated.

Watch Out for These Mistakes While Cooking

The biggest challenge when making leek soup is not cleaning the leeks properly – these vegetables can hide a surprising amount of grit between their layers, so slice them first, then soak and rinse them thoroughly in cold water to let the dirt sink to the bottom. Another common mistake is overcooking the potatoes until they’re too soft and mushy – instead, check them frequently with a fork and stop cooking when they’re just tender enough to pierce easily but still hold their shape. When adding the cream at the end, make sure to lower the heat and avoid boiling the soup, as this can cause the cream to separate and give your soup a grainy texture. For the best flavor development, don’t rush the initial step of cooking the leeks in butter – let them slowly soften for about 10 minutes until they’re translucent but not browned, as this creates a sweet, mellow base for your soup.

What to Serve With Ham, Potato, and Leek Soup?

This hearty soup is practically a meal on its own, but a few simple sides can make it even better! A warm, crusty baguette or some Irish soda bread is perfect for soaking up every last spoonful of the creamy broth. If you’re looking to add some greens, try a simple side salad with mixed lettuce, sliced apples, and a light vinaigrette – the crisp freshness balances out the rich soup nicely. For a complete comfort food experience, you could also serve some warm, buttery corn muffins or a chunk of good cheddar cheese on the side.

Storage Instructions

Keep Fresh: This cozy ham, potato, and leek soup will stay good in your fridge for up to 4 days when kept in an airtight container. The flavors actually get even better after a day or two as everything mingles together! Just give it a good stir before serving since the ingredients might settle.

Freeze: If you want to save some for later, let the soup cool completely and pop it in freezer-safe containers. It’ll keep well for up to 3 months. Just keep in mind that potatoes can get a bit softer after freezing, but the taste will still be great. I like to freeze it in individual portions for easy lunches.

Reheat: When you’re ready to enjoy your soup again, warm it up slowly on the stovetop over medium-low heat, stirring occasionally. Or microwave it in 1-minute intervals, stirring between each. If it seems too thick after storage, just add a splash of chicken broth or cream to thin it out to your liking.

Preparation Time	10-15 minutes
Cooking Time	30-35 minutes
Total Time	40-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 45-55 g
• Fat: 40-50 g
• Carbohydrates: 70-80 g

Ingredients

• 2 tablespoons butter, no salt added
• 1 large or 2 smaller leeks, thinly sliced to make 4 cups (use the white and light green parts only)
• 4 cups chicken stock
• 2 big russet potatoes (about 1 pound), peeled and diced into 1/2 inch pieces
• 1/2 teaspoon white pepper, ground
• 2 cups diced ham
• 1/4 to 1/2 cup cream, half and half, or additional chicken broth
• Salt as needed
• 3 tablespoons chopped fresh herbs like parsley, chives, or dill

Step 1: Cook the Leeks

Start by melting butter in a large saucepan over medium heat.

Once the butter is melted, add the leeks and cook them.

Stir occasionally for about 5 minutes, until the leeks are softened but not browned.

Step 2: Simmer the Vegetables

Add chicken broth, potatoes, and white pepper to the saucepan with the leeks.

Increase the heat to medium-high and bring to a boil.

Once boiling, reduce the heat, cover the saucepan, and let it simmer for about 25 minutes or until the vegetables are very tender.

Step 3: Purée the Soup

Using an immersion blender, purée the soup directly in the saucepan until smooth.

If you prefer using a standing blender, work in batches and process until smooth, being careful not to fill the blender more than a third full with hot soup to avoid spills.

Step 4: Add Ham and Cream

Stir in the diced ham and add cream, milk, half and half, or additional stock to the puréed soup to reach your desired consistency.

Mix well and then season to taste with salt.

Step 5: Garnish and Serve

Once seasoned, ladle the soup into serving bowls.

Garnish with fresh parsley, chives, or dill for an extra touch of flavor.

Enjoy your comforting bowl of leeks and potato soup!