Looking for a delicious way to use up leftover Easter ham? This creamy, Hearty Ham Potato and Leek Soup is a perfect way to turn Easter leftovers into a completely new and delicious meal. It's loaded with tender Yukon Gold potatoes, savory ham, and sweet, delicate leeks in a rich, creamy broth. Perfect for chilly spring days or whenever you crave a hearty, flavorful soup.
Soup is a warm hug in a bowl, and this Ham, Potato, and Leek Soup brings back memories of my mom's chunky potato soup from my childhood. It was simple but so delicious, with tender potatoes and a creamy broth that always hit the spot. This recipe checks all those same boxes while adding a few extra veggies for more fiber and nutrition. It's thick, hearty, and satisfying—a great way to make the most of your leftover Easter ham. Every year, I inevitably make WAY too much ham because my kids absolutely love it and happily eat leftovers for days without complaint. Plus, here in the upper midwest, April often means we're still bundled up in winter coats, so a cozy, comforting soup like this is never out of season. This soup comes together in less than an hour and it's super easy to make.
Looking for more great soup recipes? Try these! Slow Cooker Vegetable Beef Soup, Game Day Beer Chili, Creamy Potato Leek & Cauliflower Soup with Bacon, or Broccoli Cheese Soup.
Why You'll Love This Recipe Potato Leek Soup
- Perfect Use for Leftover Ham: Don't let that Easter ham go to waste! This soup makes the most of your holiday leftovers.
- Hearty and Satisfying: Packed with potatoes, ham, and veggies, this soup is a meal in itself.
- Family-Friendly: Creamy, comforting, and full of familiar flavors that kids and adults alike will love.
- Customizable: Easily adjust ingredients to fit your dietary needs or preferences.
- A Great Way to Enjoy Hearty Soups: This homemade soup is perfect for the dinner table.
Jump to:
Ingredient Highlights
- Leeks: These mild, onion-like vegetables provide a subtle sweetness that complements the savory ham perfectly.
- Yukon Gold Potatoes: Their buttery texture holds up well in soups and adds natural creaminess. Russets can also work but may break down more during cooking.
- Ham: A flavorful, salty protein source that gives the soup a smoky depth, especially when using leftover ham.
- Chicken Broth: Forms the base of the soup, enhancing all the flavors with a rich, savory backbone.
- Heavy Cream & Milk or Half & Half: This creates a luscious, velvety texture that makes this soup irresistibly comforting.
- Bay Leaf: A simple herb that infuses the soup with a subtle, earthy aroma.
- Garlic: Adds a savory, aromatic quality that ties all the ingredients together.
See the recipe card below for quantities.
How to Clean Leeks
Leeks can trap dirt between their layers, so cleaning them properly is crucial:
- Trim off the dark green tops and the root end of the leeks.
- Slice them in half lengthwise, then place the flat side down on the cutting board and cut into ¼-inch half-moon slices.
- Transfer the sliced leeks to a large bowl filled with cold water. Using your hands, swish them around to loosen any dirt trapped between the layers.
- Lift the leeks out of the water and drain, then repeat the process with fresh water if needed. Always lift the leeks from the water rather than draining them through a strainer to prevent redistributing the dirt back onto them.
- Spread the cleaned leeks onto paper towels or a clean kitchen towel and gently pat them dry.
- Here is a full tutorial from Simply Recipes.
Step-by-Step Instructions for Ham Potato & Leek Soup
- Step 1: Sauté the Aromatics: In a large pot or Dutch oven, melt butter (or heat olive oil if preferred) over medium heat. Add the sliced leeks, garlic, carrots, and celery. Cook for 5-7 minutes until softened.
- Step 2: Cook the Flour: Stir in the garlic and flour and cook for 2-3 minutes.
- Step 3: Simmer the Soup: Pour in the chicken broth or chicken stock and add the cubed potatoes, ham, and bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Step 4: Finish with Cream: Stir in the heavy cream & milk (or half & half) and season with salt and black pepper to taste. Simmer for another 5 minutes, then remove the bay leaf.
- Step 5: Serve: Ladle into bowls and garnish with sour cream, shredded cheddar cheese, chopped chives, green onions, or parsley. Pair with crusty bread or homemade croutons and a crisp green salad with a tangy vinaigrette for a delicious meal.
Hint: Add a splash of white wine at the end of sautéing the leeks, carrots, and celery for an extra layer of flavor.
Variations and Substitutions
- Onions: Use white or yellow onion instead of leeks.
- Dairy-Free: Substitute butter with olive oil and heavy cream with full-fat coconut milk.
- Lower Carb: Swap Yukon Gold potatoes for cauliflower florets.
- More Veggies: Add spinach, peas, or kale for an extra nutrition boost.
- Smoky Flavor: Use smoked ham or add a dash of smoked paprika.
- Gluten-Free: Replace the flour with a cornstarch slurry (2 tablespoon cornstarch mixed with 2 tablespoon water) added during the last 5 minutes of cooking.
Alternate Cooking Methods
Instant Pot Instructions:
- Set the Instant Pot to Sauté mode. Melt the butter, then stir in the flour to form a roux.
- Add the leeks, garlic, carrots, and celery. Sauté for 5 minutes until softened.
- Pour in the chicken broth, then add the potatoes, ham, bay leaf, salt, and pepper.
- Lock the lid and set the valve to seal. Cook on High Pressure for 10 minutes.
- Quick-release the pressure, then stir in the heavy cream.
- Serve hot with your favorite garnishes.
Slow Cooker Instructions:
- In a skillet, melt the butter and cook the flour for 2 minutes.
- Add the leeks, garlic, carrots, and celery, sautéing for 5-7 minutes.
- Transfer the mixture to the slow cooker along with the potatoes, ham, bay leaf, chicken broth, salt, and pepper.
- Cover and cook on Low for 6-7 hours or High for 3-4 hours.
- Stir in the heavy cream during the last 30 minutes.
- Serve with your favorite garnishes.
Equipment You'll Need
- Large soup pot or Dutch oven
- Sharp knife and cutting board
- Wooden spoon
- Measuring cups and spoons
- Potato masher, Hand-Held Immersion Blender, or Blender (optional for less chunky soup)
Storage
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze without the cream for up to 3 months. Thaw overnight in the fridge and add cream while reheating.
- Reheat: Warm on the stovetop over medium heat, stirring occasionally.
Top Tip
If your leftover ham is particularly salty, use low-sodium broth and taste before adding any additional salt to the soup.
FAQ for Ham Potato & Leek Soup
Simply add warm broth or milk gradually while stirring until you reach your desired consistency. Remember that the soup will continue to thicken as it cools.
Make a slurry with one tablespoon of cornstarch and one tablespoon of cold water in a small dish. Stir to combine and pour into the simmering soup. Stir and allow soup to simmer for another 5 minutes to thicken.
Absolutely! Adding a ham bone during simmering will enhance the flavor significantly. Remove it before serving along with any meat that falls off.
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Recipe
Hearty Ham Potato and Leek Soup - Great for Easter Leftovers
Equipment
- large soup pot or dutch oven
- Sharp knife and cutting board
- Wooden spoon
- Measuring cups and spoons
- Potato masher, Hand-Held Immersion Blender, or Blender (optional for less chunky soup)
Ingredients
- 3 tablespoon Butter
- 2-3 Leeks 3 medium leeks or 2 large leeks
- 2 medium Carrots diced small
- 2 stalks Celery diced small
- 2 cloves Garlic minced
- 3 tablespoons All-Purpose Flour
- 4 cups Chicken Stock
- 2 large Yukon Gold Potatoes cut into ½ inch pieces
- 2 cups Cooked Ham diced into small cubes
- 1 cup Half & Half or ½ cup Heavy Cream & ½ cup Whole Milk
- 1 Bay Leaf
- Salt & Pepper to taste *salt cautiously if ham is salty.
- shredded cheddar cheese, chives, sliced green onions, sour cream if desired for garnish
Instructions
- Step 1: Sauté the Aromatics: In a large pot or Dutch oven, melt butter (or heat olive oil if preferred) over medium heat. Add the sliced leeks, garlic, carrots, and celery. Cook for 5-7 minutes until softened.
- Step 2: Cook the Flour: Stir in the garlic and flour and cook for 2-3 minutes.
- Step 3: Simmer the Soup: Pour in the chicken broth or chicken stock and add the cubed potatoes, ham, and bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Step 4: Finish with Cream: Stir in the heavy cream & milk (or half & half) and season with salt and black pepper to taste. Simmer for another 5 minutes, then remove the bay leaf.
- Step 5: Serve: Ladle into bowls and garnish with sour cream, shredded cheddar cheese, chopped chives, green onions, or parsley. Pair with crusty bread or homemade croutons and a crisp green salad with a tangy vinaigrette for a delicious meal.
Notes
Alternate Cooking Methods
Instant Pot Instructions:
- Set the Instant Pot to Sauté mode. Melt the butter, then stir in the flour to form a roux.
- Add the leeks, garlic, carrots, and celery. Sauté for 5 minutes until softened.
- Pour in the chicken broth, then add the potatoes, ham, bay leaf, salt, and pepper.
- Lock the lid and set the valve to seal. Cook on High Pressure for 10 minutes.
- Quick-release the pressure, then stir in the heavy cream.
- Serve hot with your favorite garnishes.
Slow Cooker Instructions:
- In a skillet, melt the butter and cook the flour for 2 minutes.
- Add the leeks, garlic, carrots, and celery, sautéing for 5-7 minutes.
- Transfer the mixture to the slow cooker along with the potatoes, ham, bay leaf, chicken broth, salt, and pepper.
- Cover and cook on Low for 6-7 hours or High for 3-4 hours.
- Stir in the heavy cream during the last 30 minutes.
- Serve with your favorite garnishes.
Storage
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze without the cream for up to 3 months. Thaw overnight in the fridge and add cream while reheating.
- Reheat: Warm on the stovetop over medium heat, stirring occasionally.
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