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a bowl of clear pale broth with peeled golden potato half-moons, short thin pink ham strips, softened leek rings and whole green peas, with finely chopped parsley stirred throughout
Rachel Kim

Ham and Potato Soup with Leeks

Keep the potato half-moons thick enough to stay intact when you lift a spoonful, and simmer gently once they go into the clear broth. Thin leeks soften around them while peas go in near the end, giving this ham-and-potato soup a lighter texture than a mashed or cream-thickened version. Lemon and chopped parsley brighten the finished pot, but add them after the ham is hot so you can judge their flavor against the salt already in the meat.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 2 medium leeks white and light-green parts thinly sliced and washed
  • 1 1/2 lb small Yukon Gold potatoes peeled and cut into 1/4-inch half-moons
  • 6 cups unsalted chicken broth
  • 1 dried bay leaf
  • 1/4 tsp black pepper
  • 12 oz fully cooked ham cut into short thin strips
  • 1 cup frozen peas
  • 1 tsp finely grated lemon zest
  • 1 tbsp lemon juice
  • 2 tbsp finely chopped flat-leaf parsley
  • 1/4 tsp fine salt only if needed

Method
 

  1. Heat olive oil in a soup pot over medium heat. Cook leeks for 5 to 6 minutes, stirring, until soft without browning.
  2. Add potatoes, broth, bay leaf and pepper. Bring to a gentle simmer and cook partly covered for 12 to 15 minutes until the potato pieces are just tender.
  3. Add ham strips and peas and simmer for 4 to 5 minutes until the peas are bright and the ham reaches 165°F. Avoid a hard boil that would break the potato pieces.
  4. Discard bay leaf and remove from heat. Stir in lemon zest, lemon juice and parsley.
  5. Taste before adding up to the measured salt, then divide among six bowls with potatoes, ham and peas in every portion.