Gammon, potato and leek soup recipe

25 ratings Rate
  • Serves 8
  • 10 mins to prepare and 45 mins to cook
  • 342 calories / serving
  • Freezable
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Gammon, Potato and Leek Soup HERO

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.

See more Soup recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 750g (1 1/2lb) unsmoked gammon joint
  • 2 large potatoes, peeled and cubed
  • 30ml (2tbsp) olive oil
  • 2 leeks, chopped
  • 1 onion, chopped
  • 1.5 – 2 litres vegetable stock
  • handful fresh parsley, chopped
  • 200ml double cream
  • Energy 1430kj 342kcal 17%
  • Fat 23g 33%
  • Saturates 11g 56%
  • Sugars 3g 3%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 14.3g Protein 19g Fibre 1.3g


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