Slow Cooker Ham, Leek and Yukon Gold Potato Soup Tips, FAQ & printable recipe

Tips for success

To enhance the depth of the soup, consider sautéing the leeks and garlic in a small amount of butter before adding them to the slow cooker, although this is optional. This additional step helps to caramelize the leeks and intensify their sweetness.

If you prefer a smoother soup, you can use an immersion blender to partially blend the mixture once the cooking is complete, which will create a thicker, more uniform consistency while still leaving some chunks of potato and ham.

For a more robust herb profile, consider using fresh thyme instead of dried. If doing so, use three times the amount of fresh thyme leaves compared to the dried measurement.

Always add fresh herbs towards the end of the cooking process if possible, or right at the beginning if you prefer the flavor to be more deeply infused into the broth. Adjust the seasoning with a pinch of kosher salt and freshly cracked black pepper only after the soup has finished cooking, as the ham provides a baseline saltiness.

Variations

• Smoky Ham and Bacon: Add a few strips of cooked, crumbled bacon to the slow cooker along with the ham for an extra layer of smoky flavor that complements the leeks beautifully.
• Creamy Finish: For an even richer soup, stir in a quarter cup of heavy cream or half-and-half during the last ten minutes of cooking to add a luxurious, velvety mouthfeel.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in freezer-safe containers for up to 2 months.

Reheat

Reheat gently on the stovetop over low heat until steaming hot throughout, adding a splash of broth if needed to reach the desired consistency.

Allow any leftover soup to cool to room temperature for no more than two hours before transferring it to airtight containers. This rapid cooling process is essential for food safety and maintaining the quality of the ingredients.

Once cooled, store the containers in the refrigerator, where the soup will remain fresh for up to three days. Label the containers with the date to keep track of freshness and ensure they are placed in the coldest part of the refrigerator to maintain optimal quality.

This soup is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. Prepare the soup as directed and allow it to cool completely before refrigerating.

When ready to serve, reheat the soup gently on the stovetop over low heat, adding a splash of broth if it has thickened significantly in the refrigerator. This method makes it a convenient option for meal planning throughout the week, as it maintains its texture and taste remarkably well.

Serving ideas

Serve this soup hot in shallow white bowls to highlight the colors of the leeks and potatoes. A simple garnish, such as a few fresh thyme sprigs or a drizzle of high-quality olive oil, can add a touch of elegance to the presentation. The soup is substantial enough to serve as a complete meal on its own, but it also pairs beautifully with a side of crusty artisan bread or a simple green salad dressed with a light vinaigrette.

When serving, ensure that each portion includes a generous amount of the ham and vegetables. Because the soup is quite filling, smaller portions are often sufficient for an appetizer, while larger bowls make for a satisfying main course. Remind guests that the soup will be very hot, and encourage them to let it cool for a moment before eating. The simplicity of the dish allows it to fit into various dining settings, from casual family lunches to more formal gatherings.

Frequently asked questions

Recipe card

Slow Cooker Ham, Leek and Yukon Gold Potato Soup

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 2 cups diced ham
• 2 cups sliced leeks
• 4 cups Yukon gold potatoes, cubed
• 1 tsp dried thyme
• 1 tbsp minced garlic
• 4 cups golden chicken broth

Instructions

1. Place the diced ham into the bottom of the slow cooker insert. Distribute the ham evenly to ensure a consistent flavor throughout the entire dish.
2. Add the sliced leeks and cubed Yukon gold potatoes on top of the ham. Sprinkle the minced garlic and dried thyme over the layers to distribute the seasonings.
3. Pour the golden broth over the ingredients in the slow cooker. Cover the slow cooker and cook on low for 4 hours until the potatoes are tender and the flavors are melded.

Estimated nutrition per serving

Calories

320

Protein

18.5 g

Carbohydrates

35 g

Fat

11.5 g

Fiber

4 g

Sugar

2.5 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.