Potato, Leek & Ham Soup

"I found this in a magazine. I have not tried it yet."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:




  • Heat oil in large saucepan. Add leek and potatoes. Cook for 2 minutes.
  • Add combined vegetable stock powder and water to pan and bring to the boil. Reduce heat and simmer for 20 minutes.
  • Place mixtrure in food processor, and process until smooth.
  • Return soup to pan and bring to the boil. Stir in evaporated milk and add ham. Simmer for 1 minute. Season with freshly ground black pepper. Stir in parsley before serving.

Questions & Replies

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  1. Baby Kato
    This was a very tasty soup, quick and easy to throw together. We didn't puree the soup, it was perfect as it was...(personal preference only). The soup was very comforting and satisfying. I don't like evaporated milk so used 1% and a little hard cream, it worked beautifully. The soup was rich and creamy. Thanks so much for sharing this treat.
  2. Mom2Rose
    Aussie Swap#24: Super easy and very flavorful!! Wonderful reheated too!!
  3. Linky
    This was easy and fast. I don't know if I'd bother to cook (saute?) the potatoes and leeks in the oil first - just boil then simmer in the water might be ok. I used my immersion blender - there were still a few chunks of potato left in the final soup. Yummy stuff!


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