Potato, Leek, and Ham Soup
November 2, 2025 • 0 comments
Ingredients
- Petite Boneless Ham
- 2-4 stalks celery, thinly sliced
- 2 leeks, lighter sections halved down the middle and sliced thinly
- 5-8 potatoes, diced
- 1 bay leaf
- 1 tsp dried sage or desired amount of fresh
- 4 or more cups stock
- 1 cup coconut milk or other
- 2-3 Tbsp fresh parsley, chopped
- Salt & pepper
Directions
1 - In a large pot, sauté leeks and celery in a little coconut oil, butter, or water until softened.
2 - Add stock, potatoes, herbs, and bay leaf. Cover and bring to a boil. Simmer until potatoes are tender, then remove from heat. Discard bay leaf.
3 - Ladle soup into a blender to purée or partially purée. An immersion blender may also be used. Once you have the texture to your liking, return pot to stove and add the remaining ingredients: chopped pieces of ham, coconut milk (or other), parsley, salt and pepper. Warm just until desired heat, without boiling. If soup is too thick, add a little water.
4 - Enjoy!
*Note: you may adjust the number of potatoes to your liking. We usually add a few more, depending on the size of the potatoes, etc.
**If you don't have ham on hand, try using our bacon, bacon pieces, Canadian bacon, sausage, chicken, or leftover pork roast chopped into pieces!
