Leek and Potato Soup with Ham
This creamy Leek and Potato Soup with Ham is warm and satisfying. It’s easy to make using leftover ham and sauteed leeks and onions with peas. Perfect for busy weeknight dinners.
This easy leek, ham and potato soup is a simple, indulgent and comforting meal, on the table in no time. We love it served with our cheesy potato bread and a crunchy side salad! This is a great recipe for using up leftover holiday ham, but if you don’t have ham, don’t worry. You can skip the ham altogether, because the flavors of the onions, leeks and garlic really come through.
It’s funny – this soup is hearty (with ham and potatoes) but also light (with peas and leeks), which makes it my favorite springtime soup to serve. What a fun presentation for St. Patrick’s Day or Easter holidays! You can just make it leek and potato, without the ham. You can also make it without the peas.
Why I love this recipe
- Leftovers: I love freezing leftover ham, so this potato ham soup is a great recipe for using up the leftovers. No need to run to the store for ham!
- Springtime soup: Love this soup served in the springtime with fresh English peas (but you can use frozen, too). Perfect spring holiday soup (St. Patrick’s Day or Easter).
- Easy lunch: Heat up the leftovers and pour in a thermos for a quick and easy lunch to take with you.
- Versatile recipe: You can just make it leek and potato, without the ham. You can also make it without the peas.
Can you add ham to leek and potato soup?
Yes, you can add ham to leek and potato soup. But you can also make this soup with or without ham. Either way it is delicious!
Gather these ingredients:
Find the full list and quantities in the recipe card below.
- Leeks, onion and garlic: I use 3 large leeks in this recipe with a sweet white onion and garlic.
- Russet potatoes: I opt for floury potatoes that are dry, high in starch, like Russet potatoes.
- Stock: Chicken stock or vegetable stock is great.
- Frozen peas: Frozen or fresh Englis peas are used, but you can always omit and just skip the peas.
- Ham: Buy a ham steak from Costco or use leftover holiday ham (in your freezer). We linked below to ham steaks.
- Garnish: Fresh chives and sour cream are used for garnish, but can also be omitted.
How to make the best potato and leek soup?
- Heat the olive oil in a pot or braiser and saute the onion and leeks, stirring often. Add the garlic and cook some more. Add the potatoes and mix together, cooking and stirring.
- Add the stock and bring to a boil. Cover, turn down the heat and simmer until potatoes are tender.
- Add the peas to the soup and cook until the peas are not frozen. The peas should keep the bright green color. Don’t overcook them.
How to puree the leek and potato soup with ham:
- Working in 2 batches, process the soup in the blender (or use emulsion blender) until desired consistency. It can be more on the chunky side or you can puree it until it’s very smooth. Put back into the soup pot, and add the diced ham and cook until heated through.
- Season to taste with salt and pepper.
Tips and substitutions:
- Potato leek soup can taste bitter if you burn the leeks. Watch the leeks and onions cooking, and also that the garlic does not burn.
- Ham: use leftover from Easter or a holiday, or you can buy ham in the grocery store and chop into small pieces.
- Optional to make creamy or chunky: You can purée the soup as directed for a smooth soup, or just a few pulses for something more chunky and rustic. Use a blender or emulsion blender.
- Add herbs or added cheeses. Use parsley or cilantro, add some shredded Gouda on top or shredded Dubliner cheese. Yum.
- Make the soup and keep warm in the crock pot!
Serving
Serve with a sour cream drizzle or fresh chopped chives. You can also use other herbs, such as parsley or cilantro. We love this soup with homemade dill bread and a fresh apple and blue cheese salad (best dressing). Try sprinkling a little cheese on top!
More ham recipes:
- Ham and Leek Hand Pies
- Mexican Charro Beans and Ham
- Ham and Peas Pasta Salad
- Ham and Cheese Breakfast Muffins
Get the Recipe:
Leek and Potato Soup with Ham
Ingredients
- 2 Tbsp olive oil
- 1 large onion, chopped
- 3 large leeks, trimmed, sliced, thoroughly rinsed, and dried
- 3-4 garlic cloves, pressed
- 1 ½ pound russet potatoes, peeled and diced
- 5 cups chicken stock, or vegetable stock
- ¾ cup frozen peas
- 1 cup diced ham, you can buy ham steaks and dice
- salt and fresh cracked black pepper
- Fresh chives, finely chopped (garnish)
- sour cream thinned with milk to a drizzle-able consistency
Equipment
Instructions
- Heat the olive oil in a pot or braiser and saute the onion and leeks for about 3 minutes, stirring often. Add the garlic and cook another 1-2 minutes. Add the potatoes and mix together, cooking another 3 minutes. Keep stirring.
- Add the stock and bring to a boil. Cover, turn down the heat and simmer for about 15 minutes, or until potatoes are tender.
- Add the peas to the soup and cook for 2 minutes until the peas are not frozen. The peas should keep the bright green color. Don’t overcook them.
Puree the soup:
- Working in 2 batches, process the soup in the blender until desired consistency. It can be more on the chunky side or you can puree it until it’s very smooth. Put back into the soup pot, and add the diced ham and cook until heated through.
- Season to taste with salt and pepper.
Serving the soup:
- Prepare the sour cream: In a small dish add sour cream and thin it with milk to a drizzle-able consistency.
- Serve each soup bowl with hot soup, a drizzle of sour cream, and a sprinkle of chives.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
