Description
A cozy and forgiving creamy ham potato soup with leeks that feels like a warm blanket in a bowl. Quick to make and perfect for using up leftover ham.
Ingredients
- 2 cups leftover ham, diced
- 4 large potatoes, peeled and diced
- 2 leeks, sliced (white and light green parts)
- 4 cups vegetable broth
- 1 cup coconut milk (canned, full fat)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add leeks and cook until softened, stirring occasionally to avoid browning.
- Add diced potatoes and broth, and bring to a boil. Stir to prevent sticking.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in the diced ham, coconut milk, garlic powder, salt, and pepper. Combine well.
- Simmer for an additional 5 minutes, allowing the flavors to meld.
- Serve hot, garnished with chopped parsley.
Notes
This soup reheats beautifully and is perfect for leftovers.