Potato Leek Soup

A bowl of potato soup with ham and green onions.

Potato Leek Soup

Servings 6 Servings


  • 3 tablespoons unsalted butter
  • 1 pound leeks about 4 large ones white and light green parts only, roughly chopped
  • 3 garlic cloves, minced
  • 2 pounds russet or Yukon Gold potatoes, peeled and chopped into ½-inch pieces
  • 8 cups chicken broth
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 cup cubed ham
  • 1 cup heavy cream or half and half
  • chopped fresh chives, for serving


  • Melt butter in a large Dutch oven or soup pot, over medium heat. Add the leeks and cook until the leeks are tender, approximately 10 minutes, stirring occasionally.
  • Add the garlic, and sauté for 30 seconds. Add potatoes, broth, bay leaves, thyme, salt, and black pepper, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 20-25 minutes.
  • Meanwhile, heat olive oil in a small pan, over medium-high heat. Add the ham and lightly sauté until golden brown, approximately 5 minutes. Set aside.
  • Turn off the heat from the soup and remove the thyme sprig and bay leaves. Puree the mixture with an immersion blender until smooth (or use a blender to purée the soup in batches). Stir in the heavy cream. Season to taste, if desired. Sprinkle with ham and chives; serve immediately. Enjoy!