Chunky Potato & Ham Soup
12
servings
30 min
PREP TIME
60 min
TOTAL TIME

Ingredients

2 tablespoons Land O Lakes® Butter

3 medium (3 1/2 cups) white or Yukon gold potatoes,  peeled, cubed 1/2-inch

1 large (1 1/4 cups) leek, cleaned, trimmed, sliced 1/8-inch

2 medium (1 cup) carrots, peeled, sliced

1 teaspoon finely chopped fresh garlic

12 ounces (2 cups) ham, cubed 1/2-inch

1 (48-ounce) carton (6 cups) chicken broth

1/2 teaspoon dried thyme leaves

1/4 teaspoon salt

1/8 teaspoon pepper

1/3 cup fresh parsley, chopped

 

 *Substitute any type of potato.

How to make

  1. STEP 1

    Melt butter in 4-quart saucepan until sizzling; add potatoes, leeks, carrots and garlic. Cook over medium-high heat 5-7 minutes or until leeks are tender.

  2. STEP 2

    Place all remaining ingredients except parsley in saucepan. Bring to a boil, cook 20 minutes or until potatoes are tender. Just before serving; stir in parsley.

Tip #1

To make in a slow cooker: Melt butter in 10-inch skillet until sizzling; add potatoes, leeks, carrots and garlic. Cook over medium-high heat 5-7 minutes or until leeks are tender. Place vegetables and all remaining ingredients except parsley in slow cooker. Cook on low heat setting 4-6 hours or High heat setting 2-4 hours, or until potatoes are tender. Just before serving; stir in parsley.

Nutrition

130Calories
6Fat (mg)
20Cholesterol (mg)
830Sodium (mg)
12Carbohydrates (g)
1Dietary Fiber
7Protein (g)

Reviews

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  September 23, 2016

This has become our favorite potato and ham soup. I like the addition of thyme and leek; they both add a unique flavor to this soup. I also like the fact that the soup base is broth. Today it was so easy to put everything in the slow cooker and go about volunteering at church.

— says Ruth
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  November 10, 2013

Making this for tonights dinner and can not wait to see how it turns out :)

— says Tiffany
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  January 15, 2013

My husband made this, but omitted the thyme (we don't care for thyme), and it was very flavorful, but there was a lot of broth. We served it with rolls and a salad.

— says Roberta
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  December 26, 2012

I just made this today but varied from the recipe a little to use what I had on hand. We had a left over ham bone from Christmas dinner so I used 3 cups of BEEF broth, 3 cups of water and put the bone and whatever was left on it in the crock pot. I also used a red onion instead of the leeks since that's what I had on hand. My house smells FABULOUS and we've already sampled a little and cannot wait for dinner. We'll be making this again! Thank you!

— says Andria
Helpful?
  September 24, 2012

I made this exactly as written. I used a ham steak which you can get at any supermarket. No need to wait for leftovers from "big" ham. It had a great ham taste and it was very filling. I suppose you could use a regular onion for the leek if you wanted. A great alternative to chicken soup.

— says Jean
Helpful?
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