Creamy Ham, Potato, and Leek Soup
This Creamy Ham, Potato, and Leek Soup is the ultimate comfort food – creamy, flavorful, and perfect for chilly days. It’s an easy way to use up leftover ham and makes a cozy meal the whole family will love!
Ham and Potato Soup
While ham makes a delicious holiday centerpiece (try our Bone In Ham!), we secretly think the leftovers are the real star. They’re perfect for hearty soups like our Vegetable Soup with Ham or our cozy Leftover Ham and White Bean Soup.
We love making ham and potato soup when the weather turns chilly, or when we have leftover ham from the holidays begging to be used. It’s the perfect “curl up with a blanket” kind of meal, and it reheats like a dream for lunches the next day.
Why This Recipe Works:
- Cozy in a bowl – It’s the kind of hearty, comforting soup that warms you from the inside out on a chilly day.
- A smart way to use leftovers – Perfect for that post-holiday ham sitting in your fridge.
- Balanced flavor – The mild sweetness of leeks pairs well with savory ham and creamy potatoes.
- One-pot wonder – Minimal dishes, maximum satisfaction.
What You’ll Need:
- Unsalted Butter
- Veggies – leeks, celery, and potatoes
- All-purpose Flour
- Lower-Sodium Chicken Broth
- Dairy – whole milk, sour cream light, and cheddar cheese
- Leftover Ham or ham steaks
How to make Ham Potato and Leek Soup:
Step 1
Clean leeks. Slice off the dark green tops and root ends, then cut the leeks in half lengthwise. Rinse the layers thoroughly under cold running water or swish them in a bowl of water to remove any hidden grit or dirt.
Step 2
Dice veggies. Dice the leeks and celery and place in a bowl. Then peel and dice the potatoes and place in a separate bowl. Mince the garlic.
Step 3
Sauté veggies. In a stock pot over medium heat, add the diced leeks and celery. Sauté for 3-4 minutes, stirring occasionally. Then add the minced garlic, salt, and pepper – and stir for another 30 seconds.
Step 4
Add flour. Add the flour to the top of the veggies and stir constantly for about two minutes, or until flour fully absorbs.
Step 5
Add broth. Then add the chicken broth and milk, stir well, and turn heat up to medium-high until boiling.
Step 6
Add diced potatoes. Add the diced potatoes and let cook until fork tender, stirring occasionally. Add additional salt and pepper as desired.
Step 7
Add remaining ingredients. Then add the sour cream light, shredded cheddar cheese, and leftover ham. Stir well and let simmer until cheese is melted and soup is piping hot.
Step 8
Serve soup. Serve ham potato and leek soup with some extra black pepper and crusty bread for dipping.
Store soup in an airtight container in the refrigerator for 3-4 days. We like to store in meal prep containers for lunches on the go. After the soup cools completely, freeze soup for up to three months.
Recipe Tips:
- Clean those leeks well. Dirt hides in the layers—slice them lengthwise and rinse under running water.
- Sauté the leeks slowly. Low, gentle heat brings out their natural sweetness without browning them.
- Choose starchy potatoes. Russets potatoes break down nicely, giving the soup a creamy texture without extra cream.
- Use leftover ham or a ham bone. It infuses the broth with rich, smoky flavor.
- Simmer gently. A low simmer keeps potatoes tender but not mushy and prevents the milk or cream from curdling.
- Blend partially. Puree half the soup for creaminess while keeping chunks for texture.
- Finish with fresh herbs. Parsley, thyme, or chives brighten up the richness right before serving.
Recipe FAQs:
Yes – Yukon Golds are a good replacement for russet potatoes.
No – you can substitute cooked bacon, smoked turkey, or keep it vegetarian by using vegetable broth and skipping the meat.
Absolutely – it reheats well, though you may need to add a splash of broth or milk to loosen it up.
Mash some of the potatoes directly in the pot or blend part of the soup before serving.
Other Delicious Soup Recipes:
Hello soup season – my favorite! Give me all the cozy-day vibes.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Creamy Ham Potato and Leek Soup Recipe
Ingredients
- 1/4 cup unsalted butter
- 2 cups leeks – cleaned and chopped
- 1 cup celery – chopped
- 3 cloves garlic – minced
- 1 teaspoon dried thyme
- kosher salt and freshly ground black pepper – to taste
- 1/4 cup all-purpose flour
- 4 cups lower-sodium chicken broth
- 1 ¼ cups whole milk
- 8 cups russet potatoes – peeled and diced
- 1 ¼ cups sour cream light
- 10 oz. shredded cheddar cheese
- 3 cups leftover ham (or ham steaks) – cubed
Instructions
- Clean leeks. Slice off the dark green tops and root ends, then cut the leeks in half lengthwise. Rinse the layers thoroughly under cold running water or swish them in a bowl of water to remove any hidden grit or dirt.
- Dice veggies. Dice the leeks and celery and place in a bowl. Then peel and dice the potatoes and place in a separate bowl. Mince the garlic.
- Sauté veggies. In a stock pot over medium heat, add the diced leeks and celery. Sauté for 3-4 minutes, stirring occasionally. Then add the minced garlic, salt, pepper, and dried thyme – and stir for another 30 seconds.1/4 cup unsalted butter, 2 cups leeks, 1 cup celery, 3 cloves garlic, 1 teaspoon dried thyme, kosher salt and freshly ground black pepper
- Add flour. Add the flour to the top of the veggies and stir constantly for about two minutes, or until flour fully absorbs.1/4 cup all-purpose flour
- Add broth. Then add the chicken broth and milk, stir well, and turn heat up to medium-high until boiling.4 cups lower-sodium chicken broth, 1 ¼ cups whole milk
- Add diced potatoes. Add the diced potatoes and let cook until fork tender, stirring occasionally. Add additional salt and pepper as desired.8 cups russet potatoes
- Add remaining ingredients. Then add the sour cream light, shredded cheddar cheese, and leftover ham. Stir well and let simmer until cheese is melted and soup is piping hot.1 ¼ cups sour cream light, 10 oz. shredded cheddar cheese, 3 cups leftover ham (or ham steaks)
- Serve soup. Serve ham potato and leek soup with some extra black pepper and crusty bread for dipping.
Notes
- Store soup in an airtight container in the refrigerator for 3-4 days. We like to store in meal prep containers for lunches on the go.
- After the soup cools completely, freeze soup for up to three months.
Perfect soup for leftover ham! Love this recipe!
Love this one!