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 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.
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