Hearty Ham Potato and Leek Soup - Great for Easter Leftovers
Hearty Ham Potato and Leek Soup is a comforting, flavorful way to repurpose your Easter ham. Grab a bowl, add your favorite garnishes, and enjoy every delicious spoonful! Pair it with some crusty bread and a salad for a complete meal.
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, 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.
Nutrition
Calories: 367kcalCarbohydrates: 54gProtein: 15gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 49mgSodium: 874mgPotassium: 535mgFiber: 6gSugar: 12g
Nutrition Facts
Hearty Ham Potato and Leek Soup - Great for Easter Leftovers
Amount per Serving
Calories
367
% Daily Value*
Fat
13
g
20
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
49
mg
16
%
Sodium
874
mg
38
%
Potassium
535
mg
15
%
Carbohydrates
54
g
18
%
Fiber
6
g
25
%
Sugar
12
g
13
%
Protein
15
g
30
%
* Percent Daily Values are based on a 2000 calorie diet.
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