Warm, creamy Ham Potato Leek Soup made with buttery leeks, tender potatoes, and savory ham — a cozy classic for chilly nights.
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Planning to try this recipe soon? Pin it for a quick find later!
Okay, I’ve got to be honest — this Ham Potato Leek Soup was never part of some grand meal plan. It was one of those “what on earth do I have left in the fridge?” moments. You know the ones — when you open the door, stare blankly at half a ham from Sunday dinner, a couple of leeks that are this close to wilting, and potatoes that have grown those funny little sprouts like they’re trying to escape.
It was cold outside, I was tired, and takeout felt like too much effort. So I thought, “Soup. I’ll make soup.” And when those leeks hit the butter in the pan, something magical happened. That smell — soft, sweet, buttery — took me straight back to my grandma’s kitchen. She used to make a simple potato soup when we’d visit in the winter. She’d hum to herself while stirring it, and somehow, even when she burned the toast (which she always did), dinner tasted like love.
That’s the thing about this Ham Potato Leek Soup. It’s simple. Humble, even. But somehow, it feels like home. Every spoonful is warm and creamy and comforting in a way you can’t quite explain. It’s the kind of meal that doesn’t just fill your belly — it settles your soul a little, too.
Why You’ll Love This Ham Potato Leek Soup Recipe?
Here’s the thing — it’s cozy, it’s easy, and it makes you feel like you’ve done something good for yourself without even trying. The buttery leeks give it this mellow sweetness, the potatoes make it thick and velvety (without needing to drown it in cream), and the ham brings that salty, smoky balance that ties everything together.
It’s also one of those soups that feels fancy but isn’t. You can make it while wearing pajamas. You can eat it with one hand while scrolling your phone. It’s low effort, high reward — the best kind of cooking if you ask me. And if you’ve got leftovers (which you will, unless you live with teenagers), it somehow tastes even better the next day. Don’t ask me how; I don’t make the rules.
Ingredient Notes:
Let’s talk about what makes this Ham Potato Leek Soup tick — or simmer, I guess.
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Leeks: They’re the star. Softer and sweeter than onions, and when they’re cooked down in butter, they become almost creamy. Just make sure to clean them well — leeks are sneaky and love hiding dirt.
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Potatoes: Russets are my favorite because they break down into that perfect, rich texture. Yukon Golds work too, but they’ll make it a little thicker.
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Ham: The salty hero of the dish. Use leftover baked ham if you have it — it gives more flavor. But honestly, any diced ham works. I’ve even used thick-cut deli slices in a pinch.
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Broth: Chicken broth gives it depth, but vegetable broth works great if you want something lighter.
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Cream: You don’t need much, just enough to make it silky. A little half-and-half or even milk does the trick.
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Herbs: A sprinkle of parsley or chives at the end adds color and freshness. My grandma always said soup without a little green on top looks sad, and she wasn’t wrong.
How To Make Ham Potato Leek Soup?
Step 1: Cook the leeks
Start with butter in a big pot — real butter, none of that low-fat stuff, trust me. Toss in your sliced leeks and let them cook gently for about five minutes. Don’t rush this part; you want them soft and sweet, not brown. The smell alone is worth the wait.
Step 2: Add potatoes and broth
Pour in the chicken broth, add your diced potatoes, and sprinkle in a little white pepper. Bring it to a gentle boil, then cover and simmer for about 25 minutes. This is when your kitchen starts smelling like comfort and happiness.
Step 3: Blend the soup
Once the potatoes are tender, blend everything until smooth. An immersion blender is easiest — less cleanup. If you’re using a standing blender, do it in batches and don’t overfill. I’ve learned that the hard way (spoiler: hot soup + full blender = kitchen chaos).
Step 4: Add the ham and cream
Stir in your diced ham and a splash of cream. How much depends on how rich you like your soup — I go for “just enough to make it silky.” Taste, adjust the seasoning, and try not to eat half the pot before serving.
Step 5: Garnish and serve
Spoon it into bowls, top with herbs, and maybe add a grind of pepper. I like mine with crusty bread on the side — mostly because it’s an excuse to mop up every drop.
Storage Options:
This soup is a champ when it comes to leftovers. Let it cool completely before storing, then pop it into airtight containers. It’ll keep for up to four days in the fridge.
Freezer-friendly? Absolutely. Just skip adding the cream before freezing. Add it in when you reheat — that way, it stays smooth and luscious. Oh, and if it thickens up in the fridge, just stir in a bit of broth or milk when reheating. Problem solved.
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Variations and Substitutions:
The beauty of this Ham Potato Leek Soup is that it’s incredibly forgiving — it adapts to what you’ve got.
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Vegetarian twist: Skip the ham and use veggie broth. Maybe add roasted mushrooms for that savory punch.
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Lighter version: Use milk instead of cream. It’s still rich but not too heavy.
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Extra cozy: Stir in shredded cheese — cheddar, gruyère, or even a sprinkle of Parmesan.
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Chunky style: Skip blending altogether if you like more texture. Rustic, hearty, and still delicious.
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Smoky flavor: A dash of smoked paprika or a few drops of liquid smoke adds a lovely campfire note.
What to Serve with Ham Potato Leek Soup?
This soup’s a meal all on its own, but if you’re feeling like making it special, here’s what works beautifully alongside:
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Crusty bread: Because bread and soup belong together. Always.
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Simple salad: A crisp green salad with lemon dressing cuts through the richness perfectly.
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Grilled cheese: Yes, it’s extra carbs. No, I don’t care. It’s heaven.
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Roasted veggies: Try carrots or Brussels sprouts for a colorful, cozy side.
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A glass of wine: White or red — whatever’s open. You’ve earned it.
Frequently Asked Questions:
Can I make it ahead of time?
Definitely! It actually gets better the next day. The flavors deepen overnight — it’s like the soup version of fine wine.
Can I freeze it?
Yep! Just hold off on the cream until after you reheat it.
Can I make it dairy-free?
Sure. Use olive oil instead of butter and swap the cream for coconut milk. It changes the flavor slightly but still works beautifully.
Every time I make this Ham Potato Leek Soup, I’m reminded that food doesn’t have to be complicated to be meaningful. It’s the kind of dish that fills your kitchen with warmth and your heart with a little nostalgia.
So, next time you’re staring at a fridge full of odds and ends, grab those leeks and potatoes and make this. It might just become your new favorite “accidental” recipe — the one you didn’t plan but end up craving all winter long. And hey, if you burn the toast like my grandma used to? That’s just part of the charm.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Ham Potato Leek Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 large or 2 small leeks white and light green parts only, thinly sliced to yield about 4 cups
- 4 cups chicken broth
- 2 large russet potatoes approximately 1 pound, peeled and cut into ½-inch cubes
- ½ teaspoon ground white pepper
- 2 cups cooked ham diced
- ¼ to ½ cup heavy cream half-and-half, or additional chicken stock
- Salt to taste
- 3 tablespoons chopped fresh herbs parsley, chives, or dill, for garnish
Instructions
Sauté the Leeks:
- In a large saucepan or Dutch oven, melt the butter over medium heat. Add the sliced leeks and cook gently, stirring occasionally, for approximately 5 minutes or until softened but not browned. This process allows the leeks to release their natural sweetness and aroma.
Add the Broth and Potatoes:
- Pour in the chicken broth, then add the diced potatoes and white pepper. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for about 25 minutes, or until the potatoes are tender and easily pierced with a fork.
Purée the Soup:
- Once the vegetables are tender, use an immersion blender to carefully blend the soup until smooth and velvety. Alternatively, transfer the soup in batches to a blender, ensuring not to fill it more than one-third full to prevent hot liquid from overflowing. Blend until smooth and return to the pot.
Add the Ham and Cream:
- Stir in the diced ham and add enough cream, half-and-half, or additional stock to reach your desired consistency. Adjust seasoning with salt to taste and allow the soup to heat through over low heat for a few minutes, stirring occasionally.
Garnish and Serve:
- Ladle the soup into bowls and garnish with freshly chopped parsley, chives, or dill. Serve immediately while warm. For added indulgence, pair with crusty bread or a side salad.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
