This creamy leek and potato soup with ham appeared in the Olive Christmas 2018 magazine, but isn't on the website.
It's delicious, creamy and wonderfully comforting, and can easily be made vegetarian by leaving out the ham and using vegetable stock.
Tips
- Ham or ham hock (optional) - if you have any leftover ham, tear it into bite-sized pieces and add it to the soup before seasoning, and simmer for a short while to infuse the flavours. Alternatively, just scatter some good chopped ham on top as a garnish.
- Alternatively make it vegetarian by leaving out the ham, and using vegetable stock.
- This creamy leek and potato soup with ham is easily adapted if you’re cooking for less or more people.
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How to make this Creamy Leek and Potato Soup with Ham
Ingredients
- 50g butter
- 4 leeks, white parts only, sliced
- 4 potatoes (approx. 700g), peeled and diced
- 800ml chicken or vegetable stock (made using 2 stock cubes or pots)
- 400ml milk (I use semi-skimmed)
- a dash of double cream (I use Elmlea to reduce calories!)
- cooked ham or ham hock, shredded (optional – see Tips)
- salt and freshly ground black pepper
- a small handful of flat leaf parsley, chopped, to garnish
- a small handful of chives, chopped, to garnish
To serve:
Instructions
- Melt the butter over a medium heat in a large pan and add the leeks and potatoes. Cook for 3 to 4 minutes, until the butter has been absorbed and the vegetables have softened. Pour in the stock and milk, and simmer for 15 to 20 minutes or until the potatoes and leeks are tender.
- Take the pan off the heat and use a stick blender to blend the soup until it’s silky smooth. Stir in the cream, add the ham (if using) and simmer for 2 to 3 minutes to infuse the flavours. Season, to taste.
- Garnish with the chopped herbs, and serve with some crusty bread.
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Creamy Leek and Potato Soup with Ham
Ingredients
- 50 g (1.8 oz) butter
- 4 leeks, white parts only sliced
- 4 potatoes (approx. 700g) peeled and diced
- 800 ml (3 ½ cups) chicken or vegetable stock (made using 2 stock cubes or pots)
- 400 ml (1 ¾ cups) milk (I use semi-skimmed)
- a dash of double cream (I use Elmlea to reduce calories!)
- cooked ham or ham hock shredded (optional – see Tips)
- salt and freshly ground black pepper
- a small handful of flat leaf parsley chopped, to garnish
- a small handful of chives chopped, to garnish
To serve:
Instructions
- Melt the butter over a medium heat in a large pan and add the leeks and potatoes. Cook for 3 to 4 minutes, until the butter has been absorbed and the vegetables have softened. Pour in the stock and milk, and simmer for 15 to 20 minutes or until the potatoes and leeks are tender.
- Take the pan off the heat and use a stick blender to blend the soup until it’s silky smooth. Stir in the cream, add the ham (if using) and simmer for 2 to 3 minutes to infuse the flavours. Season, to taste.
- Garnish with the chopped herbs, and serve with some crusty bread.
Notes
- Ham or ham hock (optional) - if you have any leftover ham, tear it into bite-sized pieces and add it to the soup before seasoning, and simmer for a short while to infuse the flavours. Alternatively, just scatter some good chopped ham on top as a garnish.
- Alternatively make it vegetarian by leaving out the ham, and using vegetable stock.
- This creamy leek and potato soup with ham is easily adapted if you’re cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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