Creamy leek and potato soup with ham - a comforting British classic made even better with smoky, savoury ham. Smooth, hearty and full of flavour, it's the perfect one-pot soup for cold days or using up leftover roast ham.
It's delicious, creamy and wonderfully comforting, and can easily be made vegetarian by leaving out the ham and using vegetable stock.
Tips
- Optional variations:
- Bacon version - use bacon instead of ham for a smokier flavour
- Lighter version - leave out the cream.
- Garlic boost - add chopped garlic for depth.
- Chunky version - leave unblended for a rustic soup.
- This creamy leek and potato soup with ham is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes - ham adds a rich, savoury flavour and works perfectly with the creamy base.
Floury potatoes like Maris Piper or King Edward are ideal.
Yes - but soups with cream may separate slightly. Stir well when reheating.
Up to 3 days in the fridge in an airtight container.
Peeling is recommended for a smoother texture.
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How to make this Creamy Leek and Potato Soup with Ham
Ingredients
- 50g butter
- 4 leeks, white parts only (approx. 500g), sliced
- 4 Maris Piper or King Edward potatoes (approx. 700g), peeled and diced
- 800ml chicken or vegetable stock (made using 2 stock cubes or pots)
- 400ml milk (I use semi-skimmed)
- 2 tbsp double cream (I use Elmlea to reduce calories!)
- 350g cooked ham or ham hock, shredded
- salt and freshly ground black pepper
- a small handful of flat leaf parsley or chives, chopped, to garnish
To serve:
Instructions
- Melt the butter over a medium heat in a large saucepan or casserole pot 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 and most of the ham (reserve some for garnishing). Return the pan to the heat and simmer for 2 to 3 minutes to infuse the flavours. Season, to taste.
- Serve in bowls garnished with the rest of the ham and your choice of chopped herbs, along with some crusty bread.
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Creamy Leek and Potato Soup with Ham
Equipment
Ingredients
- 50 g (1.8 oz) butter
- 4 leeks, white parts only (approx. 500g) sliced
- 4 Maris Piper or King Edward 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)
- 2 tbsp double cream (I use Elmlea to reduce calories!)
- 350g (0.8 lb) cooked ham or ham hock shredded
- salt and freshly ground black pepper
- a small handful of flat leaf parsley or chives chopped, to garnish
To serve:
Instructions
- Melt the butter over a medium heat in a large saucepan or casserole pot 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 and most of the ham (reserve some for garnishing). Return the pan to the heat and simmer for 2 to 3 minutes to infuse the flavours. Season, to taste.
- Serve in bowls garnished with the rest of the ham and your choice of chopped herbs, along with some crusty bread.
Notes
- Optional variations:
- Bacon version - use bacon instead of ham for a smokier flavour
- Lighter version - leave out the cream.
- Garlic boost - add chopped garlic for depth.
- Chunky version - leave unblended for a rustic soup.
- This creamy leek and potato soup with ham is easily adapted if you're cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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