If you're looking for something hearty and filling, this soup will do the trick. Made of chunky pieces of gammon, potatoes and creamy leeks - this meal is delicious to eat on those chilly nights and great for using up leftovers!
Remove any rind from the gammon and cut into 1 cm cubes. Heat the olive oil in a large pan and cook the gammon in batches for 5-10 minutes each. Remove the gammon with a slotted spoon and place in a pan. Add the remaining olive oil then cook the onion, leek and potatoes for 10-15 minutes until softened.
Add all the ingredients into the pan and pour the stock, bringing it to a boil. Cook for 10-15 minutes, until the potatoes are soft. Stir in the parsley and cream and season to taste before serving.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.