This is a simple and delicious soup to make for one of those cold fall days. The leeks and sweet potatoes make it a bit sweet, and they mix perfectly with the ham. You can serve immediately or let simmer for a few minutes.

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring chicken broth to a boil in a large Dutch oven. Add Yukon gold and sweet potatoes, bring back to a boil, and turn heat to medium-low. Simmer until tender, 10 to 20 minutes.

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  • Heat vegetable oil in a skillet over medium-high heat. Add ham; cook and stir for 2 minutes. Add leeks; cook and stir until leeks are soft, about 5-10 minutes. Do not allow the leeks to brown.

  • Stir leek and ham mixture into potatoes and broth. Add half-and-half; season to taste with salt and ground black pepper.

Cook's Note:

If you would like the soup to be a little thicker, you can add a couple tablespoons of flour to it. Mix well and let simmer for 5 to 10 minutes.

Nutrition Facts

345 calories; protein 10.3g 21% DV; carbohydrates 54.3g 18% DV; fat 10.2g 16% DV; cholesterol 25.4mg 9% DV; sodium 444.1mg 18% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/23/2017
The soup is amazing! Previous reviews said that it was fairly bland so I made some important changes. The first thing I did was cook the leeks in 1/2 cup of butter salt and pepper instead of oil. I then added the potatoes to the leeks and added the broth. Brought that to an oil until the potatoes were soft. Then I added the 1 cup of Heavy Cream. Salt and pepper to taste. I used bacon instead of ham. I did blend the soup and added the bacon on top. SOOOO GOOD! No shortage of flavor here! Read More
(1)

Most helpful critical review

Rating: 3 stars
10/10/2013
As written this is bland. However this is a great base recipe. If you season it to taste you can easily make it a 5 star recipe. Read More
(1)
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/10/2013
As written this is bland. However this is a great base recipe. If you season it to taste you can easily make it a 5 star recipe. Read More
(1)
Rating: 5 stars
05/23/2017
The soup is amazing! Previous reviews said that it was fairly bland so I made some important changes. The first thing I did was cook the leeks in 1/2 cup of butter salt and pepper instead of oil. I then added the potatoes to the leeks and added the broth. Brought that to an oil until the potatoes were soft. Then I added the 1 cup of Heavy Cream. Salt and pepper to taste. I used bacon instead of ham. I did blend the soup and added the bacon on top. SOOOO GOOD! No shortage of flavor here! Read More
(1)
Rating: 5 stars
12/17/2015
I did not blend the soup as called for in the recipe but I did add a roux to it which made it wonderfully thick and added another level of flavor to it. What I found though (because I made it twice) is that you want to add it the last hour that it is cooking. That way it will give it enough time to thicken up. The roux I made separate and added in. I did it once right before serving and it was still soupy. The next time I did the roux I put it in about an hour before it was done and it was nice and creamy thick. I love this recipe perfect for those cold winter days. Read More
(1)
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Rating: 5 stars
02/22/2015
I pureed the soup; holding out about a cup of potatoes and all of the ham. Gave it great texture to the palate!:) Read More
Rating: 4 stars
10/03/2015
I made this as written except I used skim milk. It's good - but bland even though I added some ground cloves and nutmeg. It's still missing something. I might add some shredded cheddar cheese to melt in. Read More
Rating: 4 stars
04/02/2013
I like to add a little more flavor than salt & pepper. So I added a mix of spices. I garnished it with sharp cheddar and tarragon. Read More
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