Potato Ham and Leek Soup

Potato Ham Leek Soup in a white bowl with cheese and green onion slices.

5 from 1 vote

Potato Ham and Leek Soup is the perfect use-up for leftover holiday ham, but is a cozy favorite all winter! With just a few simple ingredients, this stovetop soup is super creamy and ready in under an hour!

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: American

Servings:

Calories: 704kcal

Author: Meryl Downing

Ingredients

8 cups Yukon Gold potatoes chopped (about 6 potatoes)
3 Tablespoons butter
2 leeks washed and sliced
3 cups ham diced
4 cloves garlic
3 Tablespoons flour
2 cups starchy water from the boiling potatoes
2 cups milk
1 teaspoon kosher salt
8 grinds fresh black pepper
2 cups cheddar cheese shredded

Instructions

Cook the potatoes in a separate pot of water as you would mashed potatoes. Boil over high heat until soft and breaking apart, about 30 minutes. Ladle out 2 cups of the starchy water before draining.
To clean leeks, slice off the dark green top and root end. Cut the leeks in half lengthwise and slice into half moons. Put the chopped leeks into a bowl of water, agitating them with your fingers to allow any dirt to fall to the bottom. Pull the clean leeks from the top with your hands. You can give them another good rinse in a colander.
Heat a large soup pot or Dutch oven over medium heat and melt the butter. Add the leeks and saute until soft, about 8 minutes. Pre-measure your salt and pepper, adding a pinch to the leeks.
Add the ham to saute along with the leeks, about 5 more minutes until slightly brown and crispy.
Add the garlic and flour and stir in another minute until fragrant.
Add the milk and 2 cups of starchy water from the boiling potatoes. Use a ladle or measuring cup to pull it out and measure, even if the potatoes aren't done.
Simmer the soup over medium low heat, whisking often until the liquid thickens, 7 or 8 minutes. Add the drained potatoes when done, sprinkle with the remaining salt and pepper as you add them. Stir the soup together, continue simmering to thicken it more. You can choose to mash the potatoes further with a potato masher.
Stir in the cheese, save some to garnish the top, and serve with a dollop of sour cream or plain yogurt and fresh scallions or chives.

Notes

Potatoes - Use any kind of potatoes for this soup. Yukon Gold potatoes have a thin skin that doesn't need to be peeled. Potatoes with thicker skin, like russet, you'll want to peel.
Use leftover holiday ham or chopped Boneless Uncured Ham or ham steak.
If you don't have leeks, a regular onion can be subbed and celery can be added.
If your soup becomes too thick, especially when reheating, thin it with water or milk.

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