Potato, Leek and Ham Soup Recipe (2024)

Last updated on May 20, 2020

ThishomemadePOTATO, LEEK AND HAM SOUP ISthick, hearty and full of flavour. It tastes so delicious, you won’t believe how quick and easy it is to make.

One of my favourite things about fall is making homemade soup!This homemade Potato, Leek and Ham soup is my family’s newest favourite.

If you like pea soup, you’ll like this soup because the consistency is similar, and they share a lot of the same ingredients.

If you don’t like pea soup, you’ll still like this soup because it tastes nothing like peas. 🙂

Potato Leek and Ham Soup Recipe

Ingredients:

• 1 tbsp olive oil
• 2 cups chopped leeks (white and light green parts only)
• 1 large onion
• 6 cups chicken stock (or vegetable stock)
• 1.5 lbs diced, peeled potatoes ( I just “eyeball” this – I use 5 or six smallish potatoes)
• 1/3 cup milk
• 2 cups cooked ham, cubed
• generous sprig of fresh parsley (if you have it)
• GARNISHwith any of the following: sour cream, fresh chives, parsley, cheddar, green onions, homemade croutons

To make your Potato Leek and Ham Soup:

Begin by chopping your leeks.

If you’re unsure of what a leek is, it looks similar to a green onion (also known as a spring onion), but it’s bigger. As you can see in this photo, it’s a LOT bigger. Now, this is a particularly large leek; they’re not all this massive, but you get the idea.

How to clean and cook a leek:

When you’re cooking with leeks, you only want to use the white or very light green parts. The dark green parts can be tough, and they can also hold a lot of dirt.

Cut off the green section and the root end so you’re left with the white/light section of the leek.

Slice through the white/light piece length-wise, and chop it into one-inch pieces. Throw those pieces into a colander, and give them a good rinse under the tap to remove any dirt and grit.

Back to our soup-making:

Once your leeks are chopped, heat the olive oil in a large pot over medium heat. Add your leeks, chopped onion, and 3/4 cups of your chicken stock.

Stir frequently for about 10 minutes until your leeks and onions are soft and steamed.

Add the potatoes and remaining stock and a few sprigs of fresh parsley to the pot.

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. You can do this by transferring your soup, in batches, to a blender, or you can do like I do, and use a hand-held immersion blender. Mine is a cuisine-art, and I LOVE it. It comes in an array of pretty colours, and at the time of this writing, it’s 53% off right here on Amazon. Just stick it in the pot of soup, give it a whirl, and bam. Your soup is instantly pureed IN the pot!

Once your soup is pureed, add the ham and milk, and heat through.

Ladle into a set of pretty soup bowls, and top with a combination of any of the suggested garnishes above.

Now! How about a little somethin’ on the side? Check out these cornbread muffins flavoured with cheddar and rosemary! Perfect for dunking in a bowl of potato, leek and ham soup!

More of my best homemade soup recipes:

Homemade Tomato Soup

Hearty Beef and Barley Soup

Zuppa Toscana (Olive Garden Knock-Off)

Butternut Squash and Potato Soup

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