Here’s a hearty and nutritious Potato, Kale, Ham, Carrot, and Leek Soup recipe — perfect for a comforting meal and packed with flavor.
🥣 Potato, Kale, Ham, Carrot & Leek Soup
Ingredients
- 2 tablespoons olive oil or butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1–2 leeks, white and light green parts only, sliced
- 2–3 carrots, diced
- 3–4 medium potatoes, peeled and diced
- 4 cups (1 liter) chicken or vegetable broth
- 2 cups cooked ham, diced
- 2 cups chopped kale, stems removed
- 1 teaspoon dried thyme or 1 tablespoon fresh
- Salt and pepper, to taste
- Optional: ½ cup cream or milk for extra creaminess
Instructions
1️⃣ Sauté Base
- Heat olive oil or butter in a large pot over medium heat.
- Add onion, garlic, leeks, and carrots. Sauté 5–7 minutes until softened.
2️⃣ Add Potatoes & Broth
- Stir in diced potatoes and pour in the broth.
- Bring to a boil, then reduce to a simmer for 15–20 minutes, until potatoes are tender.
3️⃣ Add Ham & Kale
- Add diced ham and chopped kale to the pot.
- Simmer another 5–7 minutes until kale is wilted and heated through.
4️⃣ Optional Creamy Finish
- Stir in cream or milk, if desired, and heat gently without boiling.
5️⃣ Season & Serve
- Taste and adjust with salt, pepper, and thyme.
- Serve hot with crusty bread or crackers.
Tips & Variations
- Vegetarian version: Omit ham and use vegetable broth; add extra beans or lentils for protein.
- Thicker soup: Mash a few potatoes with a spoon or blend part of the soup for a creamier texture.
- Flavor boost: Add a pinch of smoked paprika or a dash of lemon juice before serving.
This soup is freezable in portions, making it perfect for meal prep or busy weeknights.
If you like, I can also provide a one-pot slow cooker version that lets all the flavors meld together with minimal hands-on time. Do you want that version?
