Ham, Leek and Potato Soup

fast.cook's picture

Jan. 03, 2012


Leeks 2 , sliced finely
Potatoes 3 1/2 Ounce , peeled and sliced finely (100 g)
Hot vegetable stock 1 Pint (600 ml)
Corn flour 1 Tablespoon
Semi skimmed milk 7 Fluid Ounce (200 ml)
Fresh parsley/Dried parsley 2 teaspoons
Smoked ham 5 1/2 Ounce , cut into pieces (150 g, Wafer
Dijon mustard/Wholegrain mustard 2 Teaspoon
Salt To Taste
Black pepper To Taste



1. Into a saucepan simmer the leeks and potatoes with the hot stock under cover for 10 minutes.

2. In a small bowl, blend the cornflour with the milk then stir in the parsley.

3. Add to the potatoes and leeks, stirring until the mixture thickens slightly and simmer with cover for a further 10 minutes.

4. Add the ham and the mustard to the saucepan.


5. Season to taste, heat gently for another minute or two and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 115Calories from Fat 18

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat %

Trans Fat 0 g


Sodium 467 mg19.46%

Total Carbohydrates 18 g6%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet