When the temperature starts to drop and the days get shorter, there is nothing quite like a steaming bowl of Potato Ham and Leek Soup to warm you from the inside out. This recipe was born out of a desire for a traditional, cozy chowder but without the heavy cream that often leaves you feeling sluggish. It is a hearty, wholesome meal that tastes like a Sunday afternoon at grandma’s house, even on a busy Tuesday night.
The flavor profile is a beautiful symphony of savory and sweet. You get the salty, smoky punch from the diced ham, which is perfectly balanced by the mild, onion like sweetness of the sautéed leeks. The texture is what truly shines here; the baby potatoes become incredibly tender, while the dairy free milk and flour slurry create a velvety broth that feels indulgent but remains light and easy on the stomach. It is the ultimate comfort food for anyone who loves a thick, chunky soup with plenty of substance in every spoonful.
Expert Tips for the Best Potato Soup
To ensure your soup has the best possible flavor, do not rush the initial sautéing of the ham and aromatics. Letting the ham brown slightly in the pot creates a fond on the bottom that adds a deep, smoky base to the entire dish. Another secret is how you handle the leeks. Leeks can be notoriously sandy, so make sure you halve and slice them first, then give them a thorough rinse in a bowl of cold water before adding them to your Dutch oven. Clean leeks make for a much more pleasant eating experience!
Make Ahead, Storage, and Freezing
This soup is a dream for meal preppers because the flavors actually improve after a day in the fridge as the potatoes soak up all that savory broth. You can store leftovers in an airtight container for up to four days. When reheating, do so gently on the stovetop over medium heat, adding a splash of extra broth if the soup has thickened too much in the fridge. While you can freeze this soup for up to two months, be aware that potatoes can sometimes change texture slightly after thawing. To minimize this, ensure the potatoes are fully submerged in the broth before freezing.
Ingredient Substitutions and Dietary Swaps
- Gluten Free Option: To make this soup entirely gluten free, simply omit the all purpose flour and double the amount of cornstarch in the thickening slurry.
- Milk Alternatives: While unsweetened almond milk works beautifully, you can use oat milk for an even creamier texture or soy milk for a higher protein option. Just ensure whatever you use is unsweetened and unflavored!
- Meat Variations: If you do not have ham on hand, crispy bacon bits or even leftover smoked turkey work as fantastic smoky substitutes.
- Stock Choice: You can use either chicken or vegetable stock. Chicken stock provides a bit more depth, while vegetable stock keeps the base lighter.
Serving Suggestions
A soup this hearty deserves a great companion. I love serving this with a thick slice of crusty sourdough bread for dipping or some simple oyster crackers for a bit of crunch. If you want to add a fresh element to the meal, a crisp green salad with a sharp lemon vinaigrette provides a nice contrast to the creamy soup. For a drink pairing, a light bodied white wine like a Pinot Grigio or even a cold glass of sparkling apple cider complements the sweetness of the leeks and carrots perfectly.
Frequently Asked Questions
Do I need to peel the baby potatoes? Not at all! The skins on baby potatoes are very thin and add a lovely rustic texture and extra nutrients to the soup.
Can I use a Slow Cooker? Yes! You can sauté the ham and aromatics first, then dump everything except the thickening slurry into a slow cooker for 4 to 6 hours on low. Stir in the flour and cornstarch mixture during the last thirty minutes.
How do I get a thicker broth? If you prefer an extra thick chowder, you can use a potato masher to crush a few of the cooked potatoes directly in the pot before adding the thickening slurry.
Equipment Needed
- Large Dutch oven or heavy bottomed stockpot
- Whisk for the thickening slurry
- Sharp chef’s knife for dicing vegetables
- Wooden spoon for stirring
Creamy Dairy Free Potato Ham and Leek Soup
Ingredients
- 2 cups diced ham
- 3 celery stalks chopped
- 3 carrots chopped
- 1 medium sweet onion chopped
- 1 1/2 pounds baby potatoes halved
- 3 leeks halved and sliced
- 1 bay leaf
- 4 cups unsweetened dairy free milk such as almond or oat
- 3 cups vegetable or chicken stock divided
- 2 tablespoons all purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon coarse salt
- Black pepper to taste
Instructions
- Heat a large Dutch oven or stockpot over medium high heat.
- Add the diced ham, chopped celery, carrots, and sweet onion. Sauté, stirring frequently, for about 5 minutes until the onions are translucent and the ham is slightly browned.
- Stir in the halved baby potatoes, sliced leeks, and the bay leaf.
- Pour in the dairy free milk and 2 cups of the stock.
- Cover the pot and bring the mixture to a boil.
- Once boiling, reduce the heat and simmer for about 15 minutes, or until the potatoes are tender and the carrots have softened.
- In a small bowl, whisk together the remaining 1 cup of stock with the flour and cornstarch until smooth.
- Gradually stir the flour mixture into the soup.
- Continue to cook, stirring occasionally, until the broth has thickened to your liking.
- Remove the bay leaf and adjust the seasoning with salt and black pepper before serving.
