54 Ratings
  • 5 Rating Star 30
  • 4 Rating Star 20
  • 3 Rating Star 3
  • 1 Rating Star 1

Leeks and potatoes are simmered with a ham bone, then pureed before cream is added to this subtle soup.

sal
prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.

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  • Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt and pepper, heat through and serve.

Nutrition Facts

381.52 calories; 4.37 g protein; 42.09 g carbohydrates; 22.77 g fat; 71.26 mg cholesterol; 104.33 mg sodium.Full Nutrition


Reviews (45)

Read All Reviews

Most helpful positive review

Beth L.
01/16/2003
Incredibly delicious.. I am in Germany where leeks are plentiful and cheap.. I tried this kind of soup at a german restaurant and wanted to duplicate the recipe and this one is very close.
(71)

Most helpful critical review

Anonymous
04/17/2015
It resulted in the blandest soup my family ever tasted and the look much longer to prep.
54 Ratings
  • 5 Rating Star 30
  • 4 Rating Star 20
  • 3 Rating Star 3
  • 1 Rating Star 1
Beth L.
01/16/2003
Incredibly delicious.. I am in Germany where leeks are plentiful and cheap.. I tried this kind of soup at a german restaurant and wanted to duplicate the recipe and this one is very close.
(71)
Pearl Watson
04/26/2008
This seemes a good basic potato soup but bland. I made it once per the recipe. When I made it again instead of a ham bone I used ham chunks and added garlic and onion powder as well as a LOT more thyme in it. I also just used my hand mixer so it would still be chunky but creamy. I took it to a church social and it was a hit.
(67)
Leslie Kaiser
01/17/2005
Delicious! Used fat free half and half (instead of cream) and 1/4 cup butter to cut down on calories/fat.
(51)
Chance
12/29/2009
This was a great base to a perfect soup. I used a ham steak instead of bone and after cut it up and added to soup. I also added 2 tbsp of bacon bits and it gave a great smokey flavour. Also substituted half of the water with low sodium chicken stock and last but not least during boiling I added one carrot and one celery and pulled out half of each before blending. I am allergic to dairy and my husband is not. I and did not add the cream to mine and added some for his...and wow on both soups! So you don't have to add the cream if you don't want it its a great soup both ways.
(38)
PARENTN
11/29/2010
Served this at an Oktoberfest dinner party and it was a hit. It even got a stamp of approval from a German guest. I took some of the suggestions and substituted half of the water for chicken broth and also added more seasonings. I didn't have a ham bone so I used some cubed ham which I left in when i pureed it. Will definitely make again.
(33)
liffa
10/12/2007
I love this soup! The ratio of leeks to other ingredients gave it a very delicate "leeky" flavor that is not overpowering. I also used the best chicken stock that I could buy...my latest kick is to use the expensive stocks for a GOOD soup base and I highly recommend it. Serve with some crusty bread and a good wine....mmmmm!
(32)
Cynthia Rizzo
09/16/2010
I have tried this recipe and I found it is a great base for how ever you want to do with it I used a ham that I had cooked and had froze the left over with the juices and a little pineapple as well as cloves I had taken them out before I put the ham and the juices in with this recipe I had to double the recipe and I added 1 cup of heavy cream then 1 cup of fat free half and half and the results were amazing everything remains the same I have none left everyone wanted more but there is no more:-( great great recipe Thank you so much for sharing sincerely cindy
(26)
Anonymous
01/05/2003
Too much butter not enough flavor. Mid-way through cooking I had to add chicken broth and dill. It still wasn't very flavorful.
(25)
mmr
01/02/2008
Made this with the ham bone from our Christmas dinner. What a yummy hearty winter soup. The only thing I did differently from the recipe was I subsituted 1 cup of white wine and 1 cup of chicken stock for 2 cups of the water just to add a little extra flavor. Don't think it made much difference though as the ham and leeks are the dominant flavors. Mine wasn't super thick because the potatoes I used were a tad small (yukon golds). Will probably get bigger russet potatoes next time.
(24)