Mom'S Potato Leek Soup
Creamy and hearty potato leek soup with ham and cabbage, offering rich flavors and smooth texture. Perfect for cozy meals and comforting gatherings.
Ingredients
Instructions
- Cook leeks, ham and garlic in butter in a large pot over medium heat until leeks are tender, about 10 minutes.
- Add chicken broth, cabbage, potatoes and bay leaf, then simmer for 30 minutes.
- Stir in heavy cream and continue to simmer until heated through.
- Garnish with parsley and chives before serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine while cooking the leeks. If you prefer a vegetarian version, omit the ham and use vegetable broth instead of chicken broth. You can also substitute the heavy cream with half-and-half or coconut milk for a lighter option. To enhance the soup's flavor, try incorporating fresh herbs like thyme or dill.
Serving Suggestions
Serve the soup hot, garnished with freshly chopped parsley and chives for added flavor and color. It pairs beautifully with crusty bread or a simple green salad. For a heartier meal, consider serving alongside a side of Virginia's Squash or a slice of your favorite quiche.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup gently on the stovetop over low heat, stirring occasionally. If the soup thickens too much in the fridge, add a little extra chicken broth or water while reheating to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Potato Leek Soup contains roughly 920 calories, with 21g protein, 95g carbohydrates, and 55g fat. It is an excellent source of vitamin C (224% of the Daily Value), vitamin A (95% of the Daily Value), and potassium (50% of the Daily Value). Note that it is relatively high in sodium, at 1385mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze Mom's Potato Leek Soup?
Yes, you can freeze the soup for up to 2 months. However, the texture of the cream may change upon thawing. To minimize this, consider freezing the soup without the cream and adding it just before serving after reheating.
What kind of potatoes work best for this soup?
Waxy potatoes like Yukon Gold or red potatoes are ideal for this soup as they hold their shape well during cooking. Starchy potatoes, such as Russets, can become too mushy, so it's best to avoid them.
Can I make this soup in a slow cooker?
Absolutely! You can sauté the leeks, ham, and garlic in a pan first, then transfer them to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours, adding the cream at the end.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).