Last Updated on September 17, 2025 by Sabrina Currie
This easy 7-ingredient creamy potato leek soup with ham is a warm hug on a cold day. It's not only a delicious way to use up leftover ham, it only needs 7 basic ingredients and takes just over half an hour of mostly hands off time to make. Cook until smooth or leave it chunky, this ham and potato soup is easy to customize and naturally gluten-free.
Why You'll Love This Recipe
This soup practically makes itself. Potatoes and leeks melt into a smooth soup and diced ham adds a lovely textural contrast and saltiness. Customize it for your family with the addition of sweet corn, sharp cheddar, chives or dollops of sour cream.
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This creamy leek and potato soup recipe is the perfect way to use leftover easter ham or any other holiday ham AND it is kid-approved. You can double the batch if you like and it freezes well (add any cheese or garnishes after thawing).
Recipe Ingredients
This recipe only requires a few ingredients and minimal prep. If you want to omit the oil, skip sautéing the leeks and just add the everything except the ham and cream all at once.
- Leeks - Leeks are a lovely, sweet allium. To clean them, slice them in half lengthwise and run under cool water as you separate the tops to rinse any dirt out. Discard any tough, dark green outer leaves and use the white and pale green parts.
- Potatoes - Russet potatoes are best because you want the potatoes to cook to the point of falling apart.
- Ham - You can buy any ham you like but the real flex is to use leftover ham from a holiday dinner. If you have the bone throw it in at the same time as the potatoes to amp up the flavor of the soup. A ham bone adds great body and flavor to this homemade soup. Add the cubed ham at the end so it stays tender and juicy.
- Broth - Your favorite chicken or veggie stock is great for this but if you have a ham hock or bone, use that along with the broth or plain water for a rich ham flavor and body. (If using both a ham hock and broth, wait until the end to add any salt if needed as both can be very salty on their own.)
See recipe card for quantities.
Substitutions + Variations
This potato, ham and leek soup recipe is a great jumping off point for adding more flavors if you like. Here are some of the best ways to change it up!
- Corn - Add 1-2 cups of fresh or frozen corn along with the ham (or instead of the ham) for a sweet pop of flavor.
- Fresh Herbs - I love to add a half cup of chopped parsley or chives, or a teaspoon of fresh thyme (2-3 thyme sprigs) when I've got fresh garden herbs. (Remove any herb stems before serving.)
- Extra Cheesy - Love a cheesy soup? Turn the heat to low and add 1 cup of shredded cheddar, Swiss or Monterey jack cheese and ½ cup of cream cheese when adding the cream. Let it heat and melt, stirring occasionally until fully incorporated. Remove from heat as soon as the cheese is all melted. Don't let the soup come to a boil after adding the cheese or it will turn grainy.
- Holiday Leftovers - Got leftover turkey? Swap the ham for chopped turkey!
- Garnishes - A dollop of sour cream or plain yogurt, a swirl of heavy cream, shredded cheese or extra diced ham make delicious garnishes. I also love a spoonful of cream cheese (just like in this Panera-style corn chowder recipe.)
Step-by-Step Instructions
Step 1. Place a large soup pot or Dutch oven over medium heat and add the oil. Once heated, add the chopped leeks and garlic and stir frequently.
Step 2. Fry until the leeks are bright green and turning translucent, about 5 minutes.
Step 3. Pour in the chicken broth (or water and ham hock if that's what you're using), the diced potatoes, bay leaf, salt and pepper.
Step 4. Bring it to a simmer and then reduce heat to low and top with a lid. Let it simmer gently until the potatoes are fall-apart tender, about 20-25 minutes.
Step 5. Once the potatoes are soft, stir or mash until your soup is creamy. (Don't use a blender or hand-held immersion blender for this soup or the potatoes will get a gluey texture.) Add in the diced ham (and corn if using) and simmer for 10 more minutes.
Step 6. Pour in the cream, stir and add additional salt and pepper to taste. Garnish soup as desired with shredded cheddar, chopped green onions or chives, a scoop of sour cream or extra cubes of ham.
Serve this comforting soup up with yummy crusty bread and a simple salad like this arugula salad or a chunky spinach Greek salad.
Leftovers will keep well for up to 3 days in the fridge or 3 months in the freezer if sealed well.
Expert Tips
Once the potatoes have been mashed, the soup can scorch easily so keep the heat low and stir frequently if not serving right away.
For a thicker soup, remove the lid from the pot after it has simmered for 10 minutes. This will let more broth evaporate creating a more stew-like consistency once mashed at the end.
Recipe FAQs
Yes! Add all the ingredients except for the ham and cream. Cook it for about 7 minutes at high pressure. Release the pressure, turn it to sauté mode and add the ham and cream. Let it cook just until warmed through, turn off and serve.
Pin It For Later
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More Hearty Soups
If you love a good homemade soup like I do, check out some of these delicious soup recipes.
- Easy Homemade Panera Corn Chowder Recipe
- Best Creamy Prawn Chowder With Leeks, Corn And Bacon
- Traditional Borscht Recipe
- Quick and Easy Panera Chicken And Wild Rice Soup
If you have any questions or comments, you can find me on Instagram, Pinterest and Facebook. I try to answer any recipe related questions quickly as I know you might be in the middle of making it.
Also check out my FREE PRINTABLE meal planner to make menu planning and grocery shopping a breeze and my shopping guide. And if you like this recipe, I would love it if you give it a star rating in the recipe card.
Cheers and happy cooking, Friends! Sabrina
📖 Recipe
Easy (and Fast) Creamy Potato Leek Soup With Ham
Ingredients
- 1 tablespoon olive oil
- 4 cups leeks sliced crosswise (about 3 average sized leeks, cleaned and tough outer leaves peeled off)
- 1 clove garlic minced
- 4 cups chicken broth or 4 cups of water and a ham hock
- 1 bay leaf
- 4 cups russet potatoes peeled and diced (about 2-3 large potatoes)
- 2 cups ham diced
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1 cup heavy cream or whole milk
- optional shredded cheddar cheese or chopped green onions to serve
Instructions
- Place a large soup pot or Dutch oven over medium heat and add the oil. Once heated, add the chopped leeks and garlic and stir occasionally until the leeks are bright green and turning translucent.
- Pour in the chicken broth (or water and ham hock), diced potatoes, bay leaf, salt and pepper. Bring it to a simmer and then reduce heat to low. Let is simmer gently until the potatoes are fall-apart tender, about 20-25 minutes. Remove ham bone at this point if needed, then stir or mash until your soup is creamy. (Don't use a blender or hand-held immersion blender for this soup or the potatoes will get a gluey texture.)
- Add in the diced ham (or ham picked off the bone) and simmer for 10 more minutes. Pour in the cream, stir and add additional salt and pepper to taste. Let it heat through for 1 more minute, then serve and enjoy while hot. Garnish soup as desired with shredded cheddar, chopped green onions or chives, a scoop of sour cream or extra cubes of ham.
Debra Espinosa says
You gave us a winner this time too. I love this Potato Leek and Ham.Soup. There was one change I made. Where you suggest Better Than Bouillon's Ham base. It is extremely salty, but I love the flavor.
Sabrina Currie says
That’s awesome Debra, enjoy 🙂