Ham, Potato & Leek Soup


  • 2 TBS butter
  • 4 cups thinly sliced leeks, white and light green parts only OR 1 med onion chopped
  • 3 cans (14 oz) chicken broth
  • 3 large russet potatoes, peeled, cut into 1/2 inch pieces OR 10-12 fingerling potatoes NOT peeled, chopped
  • 1/2 C celery, chopped
  • 1/2 teaspoon ground white pepper
  • 2 cups ham, diced AND ADD the bone to the soup
  • 1/4 cup cream or half and half (optional) to taste.
  • Salt to taste
  • 3 TBS dill weed
  • 1 TBS parsley or chive

*If cooking gluten-free use homemade chicken stock or gluten-free packaged broth.

** words in orange were used in another version**  also, G O O D!!!!


1 Gather ALL your ingredients & measure, chop whatever..and get everything ready so that all you have to do is add ingredients to the soup pot!!

2 Melt the butter in a large saucepan over medium heat. Add the leeks, (or onions)cook 5 minutes, stirring occasionally. Add chicken broth, potatoes and pepper & Ham Bone if you have it.  Bring to a boil over medium high heat.

3 Reduce heat; cover and simmer 20-25 minutes or until vegetables are very tender. Take bone out and cut off as much useful ham as you can.  Using a blender or food processor, working in batches, pulse 1/4 potato substance (pulse 2-3 times) and then put in separate bowl. Then re add to the other half still in the soup pot.

4 Stir in diced ham and cream and reheat.  Season with the dill weed, S&P, parsley and chive.  Top with chopped leeks.

Serves 6.

****And total time is about an hour taking into consideration chopping, peeling and measuring!!

Now, how easy is that???????