5 from 3 votes
Potato, Leek and Ham Soup Recipe
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Hearty, delicious and so quick and easy to make! Paired with a crusty loaf, it's the perfect meal for a fall or winter day.
Course: Main Course, Soup
Cuisine: American
Keyword: Potato Leek and Ham Soup
Author: Happy Hooligans
  • 1 tbsp olive oil
  • 2 cups chopped leeks white and light green parts only
  • 1 large onion chopped
  • 6 cups chicken stock or vegetable stock
  • 1.5 lbs diced peeled potatoes
  • 1/3 cup milk
  • 2 cups cooked ham cubed
  • generous sprig of fresh parsley
  • Garnishes with any of the following: sour cream fresh chives, parsley, cheddar, green onions
  1. Remove green ends and root from leeks. Chop white part into 1 inch pieces and rinse.
  2. Heat oil in a large pot over medium heat. Add leeks, chopped onion, and 3/4 cups of the chicken stock.
  3. Stir frequently for 10-15 minutes until leeks and onions are soft and steamed.
  4. Add diced potatoes, remaining stock and a few sprigs of fresh parsley.
  5. Bring to a boil and reduce to simmer for 20 minutes (or until potatoes are soft).
  6. Remove from heat, and cool sightly.
  7. Puree soup until chunky-smooth by transferring, in batches to a blender, or by using a hand-held immersion blender.
  8. Return soup to stove-top. Add, ham and milk, and heat through.
  9. Serve in soup bowls garnished with any of the suggested toppings above.