This ham, potato and leek soup has a rich flavor and is pure comfort in a bowl. My husband won't eat any other ham and potato soup but mine. I'm sure you'll never use another recipe, this one is perfect.
Ingredients
2 cups ham (cooked, diced; If you have ham bone, add it to broth)
1. Add water and chicken broth to a large pot. Bring to a boil. Cut the vegetables and ham. 2. Melt butter in a skillet over medium heat. Add leek, celery and carrots, saute for 7 minutes. 3. Add potatoes to the pot, bring to a boil, reduce heat and cook for 10 minutes. 4. Add ham, sauteed leek, celery and carrots. Cook for another 15 minutes, until the vegetables are tender. 5. In a small bowl, mix well 1/2 cup milk and flour, until all the lumps are gone. Add the rest of the milk and stir. 6. Pour the milk mixture into the pot and stir. 7. Add rosemary and parsley. Season to taste with salt. Simmer for 5 minutes. 8. Garnish with parsley or green onions and serve.
Shop products and ingredients I recommend for this recipe:
Ham
Chicken Broth
Organic Flour
Parsley Flakes
Russet Potatoes
Carrots
Whole Milk
Celery Sticks
Leeks
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About Alena
Welcome to my website!
I’m Alena, the blogger at MyDeliciousMeals since 2010. My goal with MyDeliciousMeals is for you to discover the joy of cooking and to find lots of new favorite recipes that your family will enjoy. I’m so happy you stopped by!
I make a very similar comfort soup except as a last step (and before adding back in the ham) I use a hand blender to churn it into a thick chowder. Just a variation; your is also very good.
Don’t add raw flour to your soup. Make a roux instead and cook the flour. When your veggies are done sautéing, just add flour to the pot with equal portion butter/oil and cook for a couple minutes, then add your liquid and stir well. It will thicken this way. Other than that, this looks good! Firing up the stove now!
Just what I was looking for to recreate a delicious leek/potato soup that I had in a coffee shop. I like a more brothy soup so I left out the flour. I will definitely use this recipe again!
Wonderful recipe! Made as directed and added 1/2 cup frozen sweet corn and about 2 cups of fresh spinach in the last 10 mins of cooking. Will make again!
Foraged for a whopping amount of leeks yesterday.. decided to make this recipe with them. The only things I really changed were I used my instant pot with ham hocks rather than just chunks of ham.. pressure cooked for about 15 minutes then took the ham off them. After pressure cooking, I used heavy whipping cream with flour rather than milk as I like it better in soups! Thank you for a great recipe that really gave me some idea as to what to do with my leeks! Most that I found blended the potatoes in and I’m not interested in doing that. I like them chunky and a bit rustic. Thanks again!😊
I always have troubles sticking to a recipe.... so I used the basic recipe and did the following: instead of ham, used left over smoked turkey from Thanksgiving, I never use water - used all chicken bone broth instead. Did not have leeks - onions do the trick. I never add milk & flour, instead add an 8 oz package of cream cheese (todays low fat works well and gives you that creamy texture). Cream cheese should be the last ingredient added - stir until melted ( I left out the 2 cups of milk moisture). Of course this make a much thicker soup, but that is what my family prefers. With the left overs you can add some frozen mixed vegetables and use it for filling for a pot pie. Oh and …..Always in a white chowder or white cream soup.... always! always! always! garnish with green onions and real bacon bits - it makes it a full bodied soup./chowder. Thanks for the recipe.
This is a delicious full-meal soup! I started with a turkey broth that was in my freezer and topped it up with chicken broth, and used fresh herbs from my garden. Topped with a bit of grated cheese & fresh parsley and served with crusty rolls. Very, very good!
This is our favorite family confort food especially during rainy season. We dont mind eating lots of this as long as its prepared by our Momma :D
Yummylicious!
Delicious recipe and a great warm dish for the cooler days ahead! I altered the recipe in that I cooked the veggies until tender before adding the ham, removed about have the soup and puréed it before adding it back and then adding the ham in. It made the soup thicker like a prefer and easier to get more veggies in my sometimes finicky kids.
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Comments
Slow cooker
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GuestRaw flour...
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GuestFantastic and toddler approved!
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GuestHam Potato and Leek Soup
GuestHam Potato Soup with Leeks
GuestAngela Bethea
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