This creamy leek, ham and potato soup is so easy to make and completely delicious. Indulgent and comforting yet also packed full of veggies, this can be on the table in around 30 minutes. Instructions are also given for stove top, slow cooker and pressure cooker.
I hate seeing anything going to waste in my kitchen and potato ham soup is a great recipe for using up leftover ham.
Ham and leeks pair wonderfully together and when you add decadent cream and cheddar cheese the result is a luxuriously creamy bowl of leek and potato soup.
The sweet and savory flavor of leeks is so underrated, but by reserving some sautéed leeks for a garnish, this soup makes them the star of the show.
This dish is a hug in a bowl and will instantly improve your weeknight dinner situation. On colder days nothing beats hearty soups!
- Why You'll Love This Leek, Ham & Potato Soup Recipe
- Leek, Ham & Potato Soup Ingredients
- How to Make Potato & Leek Soup with Ham - Step-By-Step
- Frequently Asked Questions
- Variations & Substitutions for Creamy Potato Leek Soup
- Tips & Tricks For Making Leek & Potato Soup
- Pin This Creamy Leek, Ham & Potato Soup with Cheese Recipe For Later
- What Do You Think?!
- More Easy Soup Recipe Ideas
- Printable Recipe
- Creamy Leek, Ham & Potato Soup with Cheese
- Reader Comments & Ratings
Why You'll Love This Leek, Ham & Potato Soup Recipe
- If you're meal prepping, make a large batch and you have nutritious family favorite for another day.
- This soup is naturally gluten free with no need for flour thickeners.
- Heat up the leftover soup and pour in a thermos for a quick and easy lunch on the go.
- This is a great recipe for using up leftover holiday ham (and tastes even better with a ham bone!)
- Love soups? Try one of my other favorites:
Leek, Ham & Potato Soup Ingredients
Find the full list and quantities in the recipe card below.
Leeks - I use 3 large leeks in this soup.
Potatoes - I opt for a floury potato which blends better than a waxy potato when cooked.
Ham - use any variety of cooked ham. This recipe is also a great way to use up leftover ham.
Stock/Broth - I've used chicken broth, but vegetable broth is a great alternative.
Cream - for a really luxurious creamy texture I've opted for heavy cream (double cream). You can use half and half (single cream), or whole milk if you prefer.
How to Make Potato & Leek Soup with Ham - Step-By-Step
Find the full printable recipe below.
Sauté the sliced leaks with olive oil in a large pot or Dutch oven until softened. Remove some of the leeks to use as a garnish and set aside.
Once softened, remove enough chopped leeks from the pan to use as a garnish for the finished soup (around ¼ cup).
Add the finely diced onions to the large soup pot and sauté for an additional 5 minutes then add the diced potatoes and chicken or vegetable broth along with the bay leaf and sea salt and black pepper.
Bring the soup to a boil, then reduce the heat and let it simmer until the potatoes are tender, approximately 15-20 minutes.
Remove the bay leaf then use a hand-held immersion blender to blend the soup to a texture you like (you can have it smooth or more chunky). Alternatively, you can transfer a portion of the soup to a blender, blend, and then return it to the pot.
Stir in the diced ham. Simmer for an additional 5 minutes until the ham is heated through then turn off the heat and add the shredded cheddar cheese, stirring until melted.
Add the milk or heavy cream, stirring constantly.
Taste and adjust the seasoning if needed and garnish with the reserved sautéed leek slices and an extra sprinkle of shredded cheddar cheese and chopped parsley if desired.
Instant Pot/Electric Pressure Cooker Instructions
Use the sauté function on the pressure cooker and follow the recipe card instructions until the potatoes, chicken broth, bay leaf and seasoning are added.
Pressure cook on manual for 10 minutes. When the soup is done carefully turn the valve to venting until all the pressure is out.
Slow Cooker Instructions
I recommend sautéing the vegetables in a pan first, taking you up to the end of step 4 in the recipe card. Now add the potatoes, chicken broth, bay leaf and seasoning. Cover with a lid and cook on low for 7-8 hours or high for 4-5 hours.
Frequently Asked Questions
How to properly clean leeks?
Due to their many tight packed layers, leeks can hold dirt and grit. The best way to properly clean a leek is to split it fully in half length-ways, then run the leek under a cold running tap.
How can I make a vegan leek and potato soup?
This soup can be transformed into a vegan leek and potato soup with a few simple changes. Remove the ham and ensure you use vegetable broth rather than chicken. Also swap the heavy cream for oat cream or similar dairy free alternative. Likewise swap the cheddar cheese for a plant based cheese.
Variations & Substitutions for Creamy Potato Leek Soup
- Ham bones make a delicious addition to the soup. Simmer it and the meat will pull away from the bone at the end. You can then discard the bone.
- If you don't have cooked ham, you could also sauté some bacon or pancetta along with the leeks.
- This soup is delicious with any kind of white beans - try adding some canned cannellini beans.
- I've added parsley but feel free to swap in any other fresh herbs, like thyme sprigs.
- Add in other vegetables, for example celery or carrot.
Tips & Tricks For Making Leek & Potato Soup
Always taste the soup and check for seasoning, adding more salt and black pepper if needed.
Soup is a great make ahead dish and tastes even better the next day. Cook the soup in advance, cool, then place in an airtight container and store for up to 3 days in fridge.
If the soup is too thick add a splash of chicken broth or water to loosen it.
How To Serve Leek, Ham & Potato Soup
This is a hearty bowl of soup so I keep any additional sides simple. Add some crusty or garlic bread, some toasted sourdough or warm focaccia to the side.
How To Reheat Potato Leek Soup?
Store leftover soup in an airtight container in the refrigerator and use within 3-4 days. To re-heat, place the soup in a saucepan and place over medium heat to warm up to piping hot.
How to Freeze Potato Leek Soup?
Creamy soups don't always freeze well. Instead I recommend preparing the recipe as written, but omit the cream or milk, and cheese. Freeze the soup as is, then add the dairy-based ingredients to it after defrosting it.
Pin This Creamy Leek, Ham & Potato Soup with Cheese Recipe For Later
What Do You Think?!
I'd love to know what you think about this recipe! I'd be so grateful if you scroll down to the bottom of the page and leave a star rating and comment.
More Easy Soup Recipe Ideas
Creamy Leek, Ham & Potato Soup with Cheese
- 2 tbsp Olive Oil
- 1 large Onion - finely chopped
- 3 Leeks - white and light green parts, cleaned and thinly sliced
- 3 cloves Garlic - minced
- 2 medium Potatoes - peeled and diced
- 6 cups Chicken Stock - or vegetable broth
- 1 Bay Leaf
- 1 cup Cooked Ham - diced
- 1 cup Cheddar Cheese - sharp, shredded plus extra for garnish
- 1 cup Heavy Cream (Double Cream) - or whole milk
- 1 tbsp Chopped Parsley - optional to garnish
- Sea Salt and Black Pepper - to taste
- Heat the olive oil over medium heat in a Dutch oven or large pan.
- Add the sliced leeks and sauté until softened, about 8 minutes.
- Once softened, remove enough leeks from the pan to use as a garnish for the finished soup (around ¼ cup).
- Add the finely diced onions to the pan and sauté for an additional 5 minutes.
- Add the diced potatoes and chicken or vegetable broth along with the bay leaf and sea salt and black pepper.
- Bring the soup to a boil, then reduce the heat and let it simmer until the potatoes are tender, approximately 15-20 minutes.
- Remove the bay leaf. Use an immersion blender to blend the soup to a texture you like (you can have it smooth or more chunky). Alternatively, you can transfer a portion of the soup to a blender, blend, and then return it to the pot.
- Stir in the diced ham. Simmer for an additional 5 minutes until the ham is heated through.
- Turn off the heat and add the shredded cheddar cheese, stirring until melted.
- Add the milk or heavy cream, stirring constantly.
- Taste and adjust the seasoning if needed.
- Garnish with the reserved sautéed leek slices and an extra sprinkle of shredded cheddar cheese and chopped parsley if desired.