Creamy Ham Potato and Leek Soup Recipe

A bowl of ham, potato, and leek soup with bread.

5 from 1 vote

Creamy Ham Potato and Leek Soup Recipe

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!

Course Main Dish, Soup

Cuisine American

Keyword creamy ham potato and leek soup, homemade soup recipe

Prep Time 30

Cook Time 35

Total Time 1 5

Servings servings

Calories 640kcal

Author Sue Ringsdorf

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.

Nutrition