Potato Ham and Leek Soup
Warm up with a comforting bowl of Potato Ham and Leek Soup, a hearty and flavorful dish that’s perfect for chilly days. This velvety soup combines golden leeks sautéed in butter and olive oil, creamy russet potatoes, and savory diced ham to create a balanced and satisfying meal. Infused with fresh thyme, a hint of garlic, and a bay leaf for depth, the dish is further enriched with heavy cream for a luxurious finish. Whether partially blended for a rustic texture or fully pureed for a smoother consistency, this easy one-pot recipe comes together in just 50 minutes and is sure to be a crowd-pleaser. Serve steaming hot with a garnish of fresh parsley for a pop of color and freshness. Perfect as a standalone meal or paired with crusty bread, this Potato Ham and Leek Soup will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cups leeks (white and light green parts only), thinly sliced
- 3 cloves garlic cloves, minced
- 4 medium russet potatoes, peeled and diced
- 2 cups ham, diced
- 6 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter has melted.
Add the leeks and garlic to the pot and cook, stirring occasionally, for 5-7 minutes or until the leeks are soft and fragrant. Avoid browning.
Stir in the diced potatoes and ham, mixing everything together thoroughly.
Pour in the chicken or vegetable stock, ensuring the potatoes are fully submerged. Add the thyme and bay leaf.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
Remove the bay leaf. Use an immersion blender to partially puree the soup, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, puree, then return it to the pot.
Stir in the heavy cream and season with salt and pepper, adjusting to taste as needed.
Simmer the soup for another 5 minutes to combine the flavors.
Serve hot, garnished with fresh parsley and an optional drizzle of cream.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 2198 mg | 96% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.2 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1090 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
