Leftover potato and leek soup with ham

Avg. user rating

Rate this recipe

Prep time:

Cook time:

Serves: 2

By d1153408341974b002142

(1 Vote) 1


  • 1 vegetable stock cube

  • 1 onion chopped roughly

  • 2 tbsp olive oil

  • 1 leek large, washed and chopped into discs

  • 1 clove garlic chopped finely

  • 1 handful potatoes leftovers - boiled or roasted. Cut into 1cm cubes.

  • Leftover boiled or roast potatoes cut into 1cm dice

  • 1 tsp Dijon mustard (optional)

  • 115ml white wine (optional)

  • 4 slices bacon or 3 slices of ham


  1. Heat the olive oil in pan, and add onion and garlic and fry for a minute or so.
  2. Add leek and fry, until the onion and leek have softened.
  3. Make up stock with stock cube to about 1 pint.
  4. Add stock, mustard and wine if using.
  5. Bring back to boil and cook for a few minutes.
  6. Add more boiled water if looking too thick or not enough volume.
  7. Return to heat and add diced cooked potato and ham or cooked bacon, plus black pepper to taste. Heat through and serve.

Handy Hint

Swirl through a spoonful of crème fraiche in the bowl before serving to be fancy.

Additional Information

  • Can Freeze

  • Make Ahead

  • Soup

  • ham

  • Potato

  • Meat

  • Main Course

  • Starter

  • Low fat

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

Avg. user rating:


Rate this recipe

Your comments

  • 22/01/08 01:11

    I don't always like soups where the potato is pureed along with everything else - I find the consistency isn't always that good. This is an alternative with the potatoes kept diced, and lets you use leftovers too