Leek and Potato Soup with Ham
This Leek and Potato Soup with Ham is warm and satisfying. It's easy to make using leftover ham and crunchy sauteed leeks, onions, and peas.The ham is optional. delish without.The peas are optional - delish without.
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.
Nutrition Facts
Calories: 232kcal, Carbohydrates: 38g, Protein: 12g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 16mg, Sodium: 605mg, Potassium: 831mg, Fiber: 3g, Sugar: 7g, Vitamin A: 2422IU, Vitamin C: 16mg, Calcium: 60mg, Iron: 3mg