Short, Catchy Intro:

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This creamy ham potato soup with leeks is basically the culinary equivalent of a warm blanket and a high five. It takes leftover ham, humble potatoes, and that mild oniony magic from leeks and turns them into comfort in a bowl. Quick, forgiving, and way more impressive than it should be. Also, it makes the kitchen smell like you know what you are doing. Win win.

I even stole a trick from a favorite slow cooker recipe for inspiration so if you love ultimate comfort check out this similar idea for a crowd pleaser Crockpot creamy chicken potato soup and imagine the possibilities. FYI this soup plays nice with leftovers and last minute guests.

Why This Recipe is Awesome

It uses leftover ham so you feel clever and thrifty. Like a culinary MacGyver.
The leeks give it a subtle sweet onion vibe without being bossy.
Coconut milk makes the texture silky without needing heavy cream. So yes you can get lux vibes with fewer regrets.
It is seriously beginner friendly. Even if you have two left hands you can pull this off.
It reheats beautifully which means lunches for days and zero shame in eating soup for breakfast.

Bottom line: this recipe is forgiving, cozy, and fast. You get a bowl of total comfort with minimal drama. What more do you want from life right now?

Ingredients You’ll Need

2 cups leftover ham, diced. Leftovers are your friend.
4 large potatoes, peeled and diced. Yukon Gold or Russet work fine.
2 leeks, sliced. Use only the white and light green parts unless you like chew.
4 cups vegetable broth. Chicken broth works too if you prefer.
1 cup coconut milk. Canned full fat for creaminess.
2 tablespoons olive oil. Or butter if you are feeling decadent.
1 teaspoon garlic powder. Keeps things simple and safe.
Salt and pepper to taste. Taste like you mean it.
Chopped parsley for garnish. Optional but pretty.

Step-by-Step Instructions

In a large pot, heat olive oil over medium heat. Add leeks and cook until softened. Stir a few times so they do not brown.
Add diced potatoes and broth, bringing to a boil. Give it a stir so nothing sticks to the bottom.
Reduce heat and simmer until potatoes are tender, about 15 minutes. Check with a fork for doneness.
Stir in the diced ham, coconut milk, garlic powder, salt, and pepper. Combine well so the flavors marry.
Simmer for an additional 5 minutes. This warms the ham and lets the coconut milk blend in.
Serve hot, garnished with chopped parsley. Add a crusty slice of bread or crackers if you are feeling extra.

Common Mistakes to Avoid

Adding salt before you taste. Ham can be salty already so avoid turning the soup into a sodium monument. Taste before you salt.
Overcooking the leeks. They should soften and become sweet not turn into sad brown bits. Keep an eye on them.
Cutting potatoes into wildly different sizes. Uneven pieces mean some will be mush and some underdone. Aim for uniform dices.
Skipping the simmer time. The flavors need time to become friends. Five minutes is not a suggestion.
Using skim milk when you expect creaminess. The texture will suffer. Coconut milk or cream does the job.
Tossing in leftover ham without warming it first. Cold ham cools the soup. Let it heat through in the pot.

Alternatives & Substitutions

No coconut milk? Use half and half or a mix of milk and a tablespoon of butter. I prefer coconut for that silky finish but use what you have.
No leeks? Substitute one onion and a stalk of celery for a similar aromatic base. Not identical but still tasty.
Want it vegetarian? Skip the ham and add roasted mushrooms or smoked tofu for a savory kick.
Out of potatoes? Try diced sweet potatoes for a slightly sweet, colorful twist. Texture will differ but still cozy.
Short on time? Cut the potatoes small so they cook faster. You can also use an immersion blender for a chunkier creamy texture if you want part puree part potatoes.
Prefer more broth? Increase broth by a cup and reduce coconut milk to keep it lighter.

My two cents: keep it simple and adjust based on what you actually have. This soup forgives improvisation. IMO that is the best kind of recipe.

FAQ (Frequently Asked Questions)

Q Will this freeze well?
A Yes. Freeze in portions for up to 3 months. Thaw slowly and reheat gently to avoid separating the coconut milk.

Q Can I use smoked ham hock instead of diced ham?
A Sure. Cook the ham hock in the broth first to extract flavor, then remove, shred the meat, and add it back. Extra depth guaranteed.

Q Can I use regular milk instead of coconut milk?
A Technically yes but expect a thinner texture. If you use regular milk, add a splash of cream or a tablespoon of butter for richness.

Q Is there a dairy free option?
A Totally. Stick with coconut milk and vegetable broth. This version is naturally dairy free and still creamy.

Q How can I make it thicker?
A Mash a few potato pieces against the side of the pot or stir in a slurry of flour and water. Do this slowly so you do not clump.

Q Can I add other veggies?
A Why not? Carrots, celery, or a handful of spinach stirred in at the end work well. Add firmer veggies earlier so they cook properly.

Q Is this good for picky eaters?
A Yes. The flavors are familiar and not too wild. You can hide extra veggies in the soup if needed.

Final Thoughts

You made it. You are now one step closer to soup mastery and minimal kitchen drama. This creamy ham potato soup with leeks gives you warmth, thriftiness, and a real sense of achievement without much effort. Leftovers transform into lunch heroes and the recipe scales up if company drops by. So go on, ladle a bowl, sit down, and enjoy the reward of something simple done well.

Conclusion

If you want another take or more inspiration for ham and leek combos check out this recipe for Ham Leek and Potato Soup which inspired some of my ideas and plays well with leftovers: Ham Leek and Potato Soup (quick & hearty) – Savory With Soul.

Now go impress someone or just yourself with a big bowl. You earned it.

Creamy Ham Potato Soup with Leeks