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!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

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)

Directions

Step 1

In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter has melted.

Step 2

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.

Step 3

Stir in the diced potatoes and ham, mixing everything together thoroughly.

Step 4

Pour in the chicken or vegetable stock, ensuring the potatoes are fully submerged. Add the thyme and bay leaf.

Step 5

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.

Step 6

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.

Step 7

Stir in the heavy cream and season with salt and pepper, adjusting to taste as needed.

Step 8

Simmer the soup for another 5 minutes to combine the flavors.

Step 9

Serve hot, garnished with fresh parsley and an optional drizzle of cream.

Nutrition Facts

Serving size	(3952.4g)

Amount per serving	% Daily Value*
Calories	2953.5

Total Fat 150.8g	0%
Saturated Fat 73.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 552mg	0%
Sodium 13735.8mg	0%
Total Carbohydrate 255.0g	0%
Dietary Fiber 28.6g	0%
Total Sugars 44.4g
Protein 140.9g	0%

Vitamin D 0IU	0%
Calcium 513.3mg	0%
Iron 29.5mg	0%
Potassium 7293.5mg	0%

*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.

Source of Calories

Fat: 46.2%

Protein: 19.2%

Carbs: 34.7%