Creamy Potato Leek and Ham Soup Print

Main Dish, Side Dishes & Soups,

Leeks look like large green onions but have a more delicate, sweeter taste. Be sure to wash thoroughly to remove any fine sand between the layers. This recipe makes a classic creamy potato soup in minutes.

  • Prep Time

  • Cook Time

  • 6



  • 2 tablespoons unsalted butter
  • 1-2 leeks, white and light green parts thinly sliced, (about 1 cup)
  • 2 cloves garlic, minced
  • 1/3 cup white wine
  • 4 cups reduced sodium chicken broth
  • 1 cup diced ham
  • 3/4 cup milk or heavy cream
  • 2 cups Idaho® Spuds™ Classic Flakes
  • Garnishes (optional) – Shredded Cheddar cheese, Snipped chives


  1. Melt butter in a medium saucepan on medium-high heat. Add leeks and garlic; cook stirring occasionally until leeks are soft and translucent, about 5 minutes.
  2. Add wine and simmer until reduced by half.
  3. Add ham and chicken broth and bring to a full boil. Remove pan from heat.
  4. Stir in milk and potato bits, stirring until soup is smooth and creamy.
  5. Serve hot with cheese and chives if desired.

Nutritionals per serving

200 calories, 7g fat, (3.5g sat. fat), 25mg cholesterol, 11g protein, 24g carbohydrates, 760mg sodium, 2g fiber