We’re on a roll with the fall flavours so let’s keep this going. I like chunky, hearty soups, and anything with potato in it is always win. Ham, potato and leek are the perfect trifecta, and this soup only gets better over time.

Use any potato you wish, I personally prefer Yukon Gold over anything else. Russet is fine but will break down a bit more into the soup so anticipate that.

Make this veggie by omitting the ham and swapping for veggie stock, it’ll be just as delicious.

What you need:

• 8 oz diced ham, bonus points if you can get a ham bone as well
• 1/2 large white onion, diced
• 1/2 cup carrot, diced
• 1.2 cup celery, diced
• 2 medium leeks, white part only, diced (wash these well)
• 2 cloves garlic, minced
• 1 1/2 cup yukon gold potato, peeled and cubed
• 32 oz carton low sodium chicken stock
• 1 bay leaf
• 1 tbsp oil
• 2-3 tbsp of your fave fresh herb minced, (I used thyme and parsley)
• salt and pepper to taste

1. In a large soup pot over medium heat add oil and saute ham until it browns a bit around the edges. Add onion, carrot, celery, leek and garlic. Continue cooking for 2-3 minutes or until vegetables have softened and are translucent.
2. Add potato, chicken stock, and bay leaf. Bring to a boil, then turn down heat to a simmer. Lid with a gap for steam and let simmer for 30-45 minutes, or until potatoes have softened and are beginning to break down.
3. Since ham and stock all have varying levels of salt, please taste this before you season, you want to do this at the end as the liquid levels will have reduced. Add fresh herbs and stir to combine. At this point I like to take a wooden spoon or spatula and crush a few potato chunks while still in the pot because I really enjoy a mashed-potato-y chunky soup.
4. Serve with bread or crackers.