Go Back
Print

Leek, Potato & Ham Soup

A variation on a classic with extra protein and flavour thanks to cooked ham. This lighter but still wonderfully tasty version finished with chives is made with equal parts milk and stock, the usual cream being entirely optional.

Don't like ham? Use the recipe as a base and swap in cooked chicken, bacon or sausage. Or just make it as leek and potato soup, maybe with cubes of cheese to melt deliciously in each bowlful.

It's recommended that you read the accompanying blog post before starting the recipe.

Course Soup, Main Course, Starter, Lunch
Cuisine British, European
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Moorlands Eater

Ingredients

  • 1 tsp olive oil
  • 30 g butter
  • 1 large onion (roughly chopped)
  • salt
  • black pepper
  • 1 tsp dried thyme (optional)
  • 1 - 2 large leeks (roughly chopped then rinsed) approx. 450 - 500 g after preparation
  • 4 cloves garlic (finely chopped)
  • 450 - 500 g potatoes diced (weight after preparation if peeling)
  • 500 ml whole milk
  • 500 ml stock
  • 225 - 275 g cooked ham (diced or shredded)
  • 20 g chives (finely chopped)

Instructions

  1. Put the olive oil and butter in a large saucepan over medium-low heat.

    When the butter's melted stir in the onions, seasoning with a pinch of salt and pepper plus the thyme if using.

    Cook until the onion is starting to soften (approx. 10 min.). Turn the heat down if it begins to brown rather than turn golden.

  2. Stir in the leek and garlic with a little more salt and pepper and cook until the leek is starting to soften a little (approx. 5 min.). Try not to let the veg brown.

  3. Add the potatoes plus a little more salt and pepper and stir around for a minute or so.

  4. Pour in all the stock and milk, making sure you scrape up any veg from the bottom of the pot, then bring to a boil.

    Immediately turn down to a simmer and cook with a lid on until the potatoes are very tender (15-20 min).

    Tip: if it boils over, turn down the heat and/or only partially cover.

  5. Optional but recommended: off the heat, take a stick blender and whizz the soup for a few seconds so it's partly smooth and thickened but still has some pieces of leek and potato.

  6. Stir in the ham and chives (reserve some chives for a garnish) and simmer for a few minutes until the ham is hot.

    Optional: stir in 1 - 2 tablespoons of cream as the ham warms through.

  7. Serve with the reserved chives sprinkled over.

    Leftovers can be stored in the fridge for 2 - 3 days.

    Can be frozen although may split when reheated.