Potato Leek Soup with Ham using Yukon Gold Potatoes. Using the evaporated fat free milk makes this a healthy version of this soup.
Potato Leek Soup with Ham
There is nothing better on a cool day than a bowl of hot soup. Potato soup has long been one of my favorites soups especially when it has ham and leeks in it. I really like Yukon Gold potatoes for potato soup if for nothing else but the color alone. They kind of melt into the soup and there are just little chunks of potatoes when it finishes cooking. If you like bigger chunks of potatoes in your soup, cut them into larger pieces so that they don’t cook down as much.
I used some evaporated fat free milk in this to make it a healthier version than I usually make. I love to add a cup of heavy cream when I make potato soup but this version is so good I am not going to miss the calories.
If you don’t have leeks or they are just too expensive you can use a onion instead. With the garlic in the soup already you will still have lots of flavor. Leeks seem to have gotten so expensive over the last few years I was so happy when I realized Trader Joe’s sells them frozen for a reasonable price and they are all ready to use. If you have never bought leeks before and buy the fresh ones, be sure to clean them well. Leeks are grown in sand and there is usually some sand between the layers. There is nothing worse than sand in you soup.
- 2 tsp olive oil
- 2 medium leek(s), washed well and coarsely chopped
- 3 medium garlic clove(s), minced
- 4 medium Yukon Gold potato(es), peeled and cut into 1/2-inch cubes (about 2 pounds)
- 4 cup(s) canned chicken broth
- 12 oz fat-free evaporated milk or milk
- 8 oz. ham - diced
- 1 teaspoon table salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Heat oil in a large stockpot over medium-high heat. Add leeks and garlic and sauté until soft, about 3 to 5 minutes.
- Add potatoes and broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and cook until potatoes are fork-tender, about 10 minutes.
- Puree 2 cups of potato mixture (mostly potatoes with a little broth) in a blender or food processor until smooth. Add the diced ham. Cook for another 10 minutes. Return puree to pot, add evaporated milk and cook 1 minute to heat through. Season to taste with salt and black pepper.
- Ladle into bowls to serve and top with cheddar cheese and sour cream if desired.
Some of other soups are
Brenda Trevino says
These soups look so good. I can’t wait to try all of them.