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.
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Servings:
Ingredients
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.