Easy Ham Potato Leek Soup

This soup is the kind of thing that smells like winter and makes your kitchen feel like a tiny, warm diner. It’s a creamy, slightly brothy potato-leek base studded with salty bits of ham — cozy, comforting, and wildly forgiving if your chopping is “rustic.” It’s not trying to be fancy; it’s trying to be the bowl you reach for on a tired Tuesday or when you’ve got a bag of ham and potatoes that need loving.

My husband will happily eat this three nights in a row if I let him. The kids call it “the slurp soup” because the potatoes get silky and the leeks go sweet, and someone always requests extra croutons. I made it once after a snowstorm when the power flickered and we ate by candlelight; the soup felt like a hug in a bowl and now it’s our official “we survived winter” comfort meal.

Kitchen Talk

MORE EASY SOUP RECIPES...

SOUP

One-Pot Mexican Beef and Rice Soup

SOUP

Easy Chicken and Dumplings Soup

SOUP

Easy Roasted Cauliflower Soup

SOUP

Fire Roasted Tomato Soup Recipe

This is the soup I make when the fridge looks like a sad thrift store. Leeks can be sandy — I learned the hard way after a grainy surprise in a bowl once — so I rinse them like I mean it. Also, don’t be afraid to brown the ham a bit before it hits the pot; that little crisp adds personality. One time I swapped cream for half-and-half because that’s what life handed me, and honestly? Still divine. If you want it ultra-silky, blend part of the soup and stir it back in; if you like chunk, leave it as-is.

Shopping Tips

– Vegetables: Pick firm, starchy potatoes (Yukon Gold or Russets) — they hold up and mash nicely into the broth without dissolving into mush if you don’t overcook them.
– Produce/Fruit: Choose leek greens that are bright and not slimy; trim the tough dark green tops but wash the layers well — grit hides in there.
– Protein: Use leftover ham, smoked ham hocks, or diced deli ham in a pinch; lower-sodium ham helps control the salt level.
– Dairy: If you’re using cream, splurge on a small carton for richness; milk or half-and-half works fine for a lighter bowl.
– Spices: Keep bay leaves and fresh or dried thyme on hand — they’re small but do a lot for flavor depth.

Prep Ahead Ideas

– Chop leeks and potatoes a day ahead and store them in separate airtight containers in the fridge; leeks can sit in a bowl of water with film wrap over it if you want to keep them extra moist.
– Dice or shred leftover ham and keep it in a sealed container; you can brown it right from cold.
– Make the stock or broth a day ahead and refrigerate; fat will rise and solidify so you can skim or leave for flavor depending on your mood.
– Label containers with date and use within 3 days for best freshness.

✔Time-Saving Tricks

– Use pre-cut potatoes or frozen potato cubes to shave a lot of prep time — they cook fast and absorb flavor.
– Buy pre-washed leeks if your store has them; otherwise slice and soak quickly in a big bowl to dump the grit.
– If you have leftover ham that’s already cooked, toss it in near the end so it warms through without getting rubbery.
– Instant pot option: sauté then pressure cook for 8 minutes for a rapid weeknight version.

✔Common Mistakes

– Not rinsing leeks properly — grit in soup is the worst surprise; rinse until the water runs clear.
– Over-salting early — ham adds salt, so taste after the ham and toward the end before adjusting.
– Boiling too hard — a rolling boil can break down potatoes into glue; keep it at a simmer.
– I once added cold cream straight into a very hot pot and it split; temper dairy by stirring a bit of hot soup into the cream first, then add back.

What to Serve It With

– Crusty bread or a baguette for dunking and stealing spoonfuls.
– A sharp green salad with vinaigrette to cut through the creaminess.
– Roasted asparagus or simple sautéed greens for color and crunch.
– Quick pan-seared Brussels sprouts for a slightly caramelized side.

✔Tips & Mistakes

– Salt late — ham is salty. Add small amounts and re-taste.
– Use low heat for simmering to keep potatoes intact.
– If your soup is too thin, mash a few potatoes in the pot or stir in a slurry of flour/water to thicken.
– If it’s too thick, add more stock or a splash of water and heat through.

✔Storage Tips

Store leftovers in airtight containers in the fridge for up to 4 days. Soup freezes well — leave a little headspace and thaw in the fridge overnight before reheating gently. Cold? It’s fine to eat chilled (we’ve done it), but it really sings warmed up. Leftover soup for breakfast is absolutely a thing — top with a fried egg and call it a day.

✔Variations and Substitutions

Want it dairy-free? Use canned coconut milk for creaminess (flavor shifts but still cozy). No ham? Smoked turkey or a few anchovy fillets in the sauté step can add umami. Short on time? Use canned potatoes or frozen. Want more veg? Stir in diced carrots or celery with the leeks. Avoid using delicate new potatoes if you want a silky texture — starchy varieties do the job best.

Frequently Asked Questions

Easy Ham Potato Leek Soup

Creamy, cozy ham, potato, and leek soup loaded with tender veggies and savory bites of ham. Simple prep, weeknight-friendly comfort.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 tbsp olive oil
• ▢ 1 tbsp unsalted butter
• ▢ 4 cup sliced leeks (white and light green parts) rinsed very well
• ▢ 2 tsp minced garlic
• ▢ 0.5 cup diced celery
• ▢ 0.5 cup diced carrots
• ▢ 4 cup peeled diced russet potatoes Yukon Gold also works
• ▢ 2 cup chopped cooked ham leftover ham is great
• ▢ 5 cup low-sodium chicken broth
• ▢ 0.75 tsp dried thyme leaves
• ▢ 0.5 tsp ground black pepper
• ▢ 1 tsp kosher salt add more to taste
• ▢ 0.75 cup heavy cream or half-and-half
• ▢ 0.25 cup chopped fresh parsley
• ▢ 1 tbsp fresh lemon juice brightens the finish

Instructions

Preparation Steps

• Prep the vegetables: slice leeks, dice potatoes, carrots, and celery, and mince the garlic.
• Warm olive oil and butter in a large pot over medium heat.
• Cook leeks with a pinch of salt until soft and sweet, about 6–8 minutes, stirring often.
• Stir in celery and carrots; cook 3 minutes. Add garlic and cook 30 seconds until fragrant.
• Add potatoes, ham, thyme, and black pepper. Toss to coat the vegetables and ham in the aromatics.
• Pour in broth. Bring to a boil, then reduce heat to maintain a gentle simmer.
• Simmer until potatoes are tender, 15–20 minutes. Skim any foam if needed.
• Lightly mash some potatoes in the pot or blend briefly for a creamier texture.
• Stir in cream and parsley; warm without boiling. Season with salt and lemon juice to taste and serve hot.

Notes

Swap in half-and-half for a lighter finish, or stir in a spoonful of Dijon or grated cheddar for extra richness. Leftovers keep 3–4 days in the fridge; reheat gently and add a splash of broth if it thickens.

This recipe is an original creation inspired by classic Easy Ham Potato Leek Soup flavors. All ingredient ratios and instructions are independently developed.