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5 from 3 votes

Potato, Leek and Ham Soup Recipe

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.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
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


  • Remove green ends and root from leeks. Chop white part into 1 inch pieces and rinse.
  • Heat oil in a large pot over medium heat. Add leeks, chopped onion, and 3/4 cups of the chicken stock.
  • Stir frequently for 10-15 minutes until leeks and onions are soft and steamed.
  • Add diced potatoes, remaining stock and a few sprigs of fresh parsley.
  • Bring to a boil and reduce to simmer for 20 minutes (or until potatoes are soft).
  • Remove from heat, and cool sightly.
  • Puree soup until chunky-smooth by transferring, in batches to a blender, or by using a hand-held immersion blender.
  • Return soup to stove-top. Add, ham and milk, and heat through.
  • Serve in soup bowls garnished with any of the suggested toppings above.