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How to make Ham Potato and Leek Soup - a great family soup recipe
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Ham, Potato and Leek Soup

A delicious winter warming soup that everyone will love!
Course: Soup
Servings: 4
Calories: 0kcal
Author: Bake Play Smile


  • 20 g butter
  • 1 tablespoon olive oil
  • 2 large leeks white part only, thinly sliced
  • 500 g potatoes peeled and chopped
  • 1 medium sweet potato peeled and chopped
  • 1 bouquet garni we used a handful of fresh rosemary and parsley chopped
  • 8 cups chicken stock
  • 1 ham hock
  • 300 ml light thickened cream
  • Salt and pepper to season go easy on the salt as the ham hock is quite salty.


  • Heat the butter and oil in a large saucepan or soup pot over medium heat.
  • Add the leek and cook until softened (this will take about 10 mins).
  • Add the potato, sweet potato, herbs and stock and stir until well combined.
  • Bring to the boil.
  • Once boiling add in the ham hock.
  • Reduce the heat to low, partly cover with a lid and simmer for 1 hour or until the hock is tender.
  • Take the pot off the heat, remove the ham hock and place on a plate or chopping board to cool.
  • Remove the skin and any fatty bits.
  • Cut off the meat and shred or chop into small chunks.
  • Using a stick blender, puree the soup until smooth and no chunks remain.
  • Place half of the chopped meat into the soup.
  • Place saucepan or pot back over the stove over medium heat and cook for 3-5 minutes.
  • Pour in the cream and mix to combine.
  • Season with salt and pepper (taste the soup first as it may not need any salt).
  • Ladle the soup into bowls and top with the remaining meat and chopped herbs of your choosing.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg