A comforting and creamy potato and leek soup with a hint of ham, perfect for a cozy meal.
Prepare the vegetables by peeling and dicing the potatoes, slicing the leeks, and chopping the carrot and celery.
Ensure the vegetables are cut into even sizes for uniform cooking.
In a large pot, combine the prepared vegetables and chicken bouillon cubes with water. Bring to a boil, then reduce heat and simmer until the vegetables are tender.
Stir occasionally to prevent sticking and ensure even cooking.
Add the diced ham and half-and-half to the pot. Stir well and let it heat through.
Do not let the soup boil after adding the cream to prevent curdling.
Season the soup with salt and pepper to taste. Optionally, add garlic or red pepper flakes for extra flavor.
Taste the soup before adding salt, as the bouillon and ham may already provide enough saltiness.
Serve the soup hot, garnished with fresh parsley if desired. Enjoy your meal!
Serve with crusty bread for a complete meal.
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