Potato Leek Soup with Ham
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Cook time: 
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Serves: Serves 4 - 6
Creamy potato soup with leeks and ham. Using the evaporated fat free milk makes this a healthy version of this 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
  1. Heat oil in a large stockpot over medium-high heat. Add leeks and garlic and sauté until soft, about 3 to 5 minutes.
  2. 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.
  3. 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.
  4. Ladle into bowls to serve and top with cheddar cheese and sour cream if desired.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2014/09/23/potato-leek-soup-ham/