Potato Leek Ham Soup
Warm, comforting, and bursting with hearty flavors, this Potato Leek Ham Soup is the ultimate bowl of coziness. Perfect for chilly evenings, this creamy soup combines tender russet potatoes, savory diced ham, and the subtle sweetness of leeks in a velvety broth enhanced with fresh thyme and a splash of heavy cream. Its irresistible balance of rich, creamy texture and smoky ham flavor is elevated with hints of garlic and a touch of black pepper. Quick to prepare in just under an hour, this easy one-pot recipe is ideal for weeknight dinners or meal prep. Garnish with a sprinkle of fresh parsley for a bright finish, and enjoy this satisfying soup with crusty bread or a crisp side salad. Whether you're looking to use up leftover ham or simply crave a hearty, wholesome meal, this Potato Leek Ham Soup is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons butter
- 3 leeks, white and light green parts only, thinly sliced
- 3 garlic cloves, minced
- 4 medium russet potatoes, peeled and cubed
- 2 cups diced cooked ham
- 6 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
In a large pot, melt the butter over medium heat.
Add the sliced leeks and sauté for 6-8 minutes until softened but not browned.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the cubed potatoes, diced ham, chicken or vegetable broth, thyme, and bay leaf to the pot.
Increase the heat to bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
Remove and discard the bay leaf from the soup.
Using an immersion blender, blend the soup partially (leaving some texture) or completely smooth, depending on your preference. Alternatively, transfer about half the soup to a blender, blend, and return it to the pot.
Stir in the heavy cream. Add salt and pepper to taste, adjusting as needed.
Simmer for another 5 minutes to heat through.
Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.4 g | 171% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 13489 mg | 586% | |
| Total Carbohydrate | 215.5 g | 78% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 27.2 g | ||
| Protein | 132.1 g | 264% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 366 mg | 28% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 6228 mg | 133% | |
*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.
