Potato and Leek Soup with Ham

5 from 7 votes
Prep Time 45 mins
Cook Time 25 mins
Total Time 1 hr 10 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 67 kcal


  • 600 g Potatoes
  • 3 Rods Fresh leek
  • 2 tbsp Oil
  • 2 Bay leaves
  • 3 Branches Fresh thyme
  • 1 liter Vegetable broth
  • 3 tbsp Chopped parsley
  • 100 g Prosciutto
  • Salt and pepper


  • Peel the potatoes and cut into large pieces. Wash the leek and cut into rings. Heat the oil in a saucepan and sweat the vegetables in it.
  • Pour in the vegetable stock. Add thyme sprigs and bay leaves. Simmer the soup for about 20 minutes, then season with salt and pepper. Remove the thyme sprigs and bay leaves.
  • Cut the proscuiutto into strips and fry in a pan without fat.
  • Season the potato and leek soup to taste, arrange on four plates. Serve sprinkled with ham and parsley.


Serving: 100gCalories: 67kcalCarbohydrates: 1gProtein: 2gFat: 6.2g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Veal Liver Roasted Pink

Leg of Lamb with Vegetables and Rosemary Triplets