Leek and potato soup is a classic for a reason – it's creamy, comforting, and incredibly versatile. Adding ham elevates this simple soup to a hearty and flavorful meal, perfect for a chilly evening or a cozy lunch. This recipe focuses on maximizing flavor and texture, resulting in a soup that's both satisfying and sophisticated.
What Makes This Leek and Potato Soup with Ham So Special?
This recipe isn't just your average leek and potato soup. We're focusing on several key elements to create an exceptional culinary experience:
- High-Quality Ingredients: We start with the best ingredients possible. Fresh, high-quality leeks and potatoes form the base, while good-quality ham adds a depth of savory flavor that elevates the entire dish.
- Flavor Building: We’ll slowly sauté the leeks to coax out their natural sweetness before adding the potatoes and broth. This slow cooking process allows the flavors to meld beautifully.
- Creamy Texture: Instead of relying solely on cream, we'll utilize a combination of techniques to achieve a naturally creamy texture. Partial blending of the soup will create a luxuriously smooth consistency without being overly heavy.
- Ham Selection: The type of ham you choose significantly impacts the flavor profile. Consider using a smoked ham bone or leftover ham steak for a deeper, richer flavor. Diced ham works well too, adding texture and bursts of salty goodness.
Frequently Asked Questions (FAQs)
This section addresses common questions surrounding leek and potato soup with ham, ensuring you have all the information you need to create a perfect bowl.
What kind of ham is best for this soup?
While any ham will work, for the richest flavor, opt for a smoked ham bone or leftover cooked ham steak. The bone will impart a significant amount of flavor to the broth. If using diced ham, ensure it's not too salty, as the soup should be well-balanced.
Can I make this soup vegetarian?
Yes! Simply omit the ham entirely. To add depth of flavor, consider adding a vegetable broth made with mushrooms or other savory vegetables, or a tablespoon of nutritional yeast for a cheesy note.
How can I make this soup thicker?
If you prefer a thicker soup, you can simmer it for a longer period to allow the potatoes to break down further. Alternatively, you can stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of cold water) at the end of cooking. Let it simmer for a few minutes to thicken.
Can I freeze this soup?
Absolutely! This soup freezes well. Allow it to cool completely before storing in airtight containers in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
What can I serve with leek and potato soup with ham?
This soup is delicious on its own, but it pairs wonderfully with crusty bread, a side salad, or even a grilled cheese sandwich.
The Recipe: Creamy Leek and Potato Soup with Ham
Yields: 6 servings Prep time: 20 minutes Cook time: 40 minutes
Ingredients:
- 2 tablespoons butter
- 2 leeks, white and light green parts only, thinly sliced and well-washed
- 2 pounds potatoes, peeled and diced
- 6 cups chicken or vegetable broth
- 1 cup diced ham (or a smoked ham bone)
- 1/2 cup heavy cream (or milk for a lighter version)
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)
Instructions:
- Melt butter in a large pot over medium heat. Add leeks and cook until softened, about 5-7 minutes. Don't brown them.
- Add potatoes and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
- If using a ham bone, add it now; if using diced ham, add it during the last 10 minutes of cooking.
- Remove about 1/3 of the soup and blend it until smooth. Return the blended portion to the pot.
- Stir in heavy cream (or milk). Season with salt and pepper to taste.
- Garnish with fresh chives and serve hot.
This detailed recipe, along with the answers to frequently asked questions, ensures that you’ll create a delicious and memorable leek and potato soup with ham. Enjoy!
