Crispy Gnocchi Ham & Leek Soup
Whether you’re feeding your family on a busy weekday or hosting a dinner party, this dish is guaranteed to impress.
When I think of comfort food, this Crispy Gnocchi Ham & Leek Soup immediately comes to mind. It’s easy to make, endlessly customizable, and guaranteed to leave everyone at the table asking for seconds.
If you’re looking for more Soups that Don’t Suck you can check them out here!
Why You’ll Love This Recipe:
- Crispy Gnocchi: Toasting the gnocchi before adding it to the soup adds a crispy texture contrast and buttery and nutty flavour.
- Rich & Creamy Base: Heavy cream and mashed potatoes create a velvety, rich broth without feeling overly heavy.
- Perfect for Leftovers: If you have leftover ham from a holiday meal, this soup is an ideal way to use it.
- Customizable Ingredients: Easily adapt this recipe to suit your dietary needs or preferences (see substitutions below).
- One-Pot Wonder: Minimal cleanup and maximum flavour – all cooked in a single pot.
How to make Crispy Gnocchi Ham & Leek Soup:
Step One: In a large pot over medium heat, melt 1 tbsp of butter and sauté the gnocchi until golden. Remove and set aside.
Step Two: Add 2 more tbsp of butter to the same pot and sauté the chopped leek and minced garlic until softened (about 3-4 minutes).
Step Three: Stir in the chopped carrot and potato, cooking until slightly golden. Season with salt and pepper.
Step Four: Deglaze the pot with white wine, stirring until most of the liquid is absorbed.
Step Five: Pour in the chicken stock and bring to a simmer with a fresh thyme sprig, partially covering the pot. Cook until the potatoes are tender, about 15 minutes.
Step Six: Remove the thyme sprig and mash some of the potatoes with a fork to thicken the soup, leaving some texture.
Step Seven: Stir in the chopped ham and heavy cream until fully combined.
Step Eight: Serve hot, garnished with crispy gnocchi, fresh thyme, dill, and cracked black pepper.
How to Store & Reheat This Soup:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the crispy gnocchi separate to maintain its texture.
- Freezing: The creamy base may not freeze well as the texture can change. If you plan to freeze the soup, do so before adding the cream, and stir it in when reheating.
- Reheating: Reheat the soup on the stovetop over low heat, stirring frequently. Add a splash of broth or cream to thin it out if needed.
Substitutions:
- Protein: Swap the ham for cooked bacon, shredded chicken, or turkey for a different flavour profile.
- Broth: Substitute chicken broth with vegetable broth.
- Gnocchi: Use gluten-free gnocchi if needed, or replace with cooked small pasta like ditalini or orzo.
- Dairy-Free Option: Replace heavy cream with coconut milk or cashew cream.
- Vegetables: Feel free to add extra vegetables like celery, spinach, or peas for more nutrition and variety.
This Crispy Gnocchi Ham & Leek Soup is an easy, family-friendly recipe that is cozy, comforting and a total hit around the dinner table!
As always, please tag me on social if you try this recipe out! I love nothing more than seeing your creations <3
Crispy Gnocchi Ham & Leek Soup
Ingredients
- 1 leek chopped
- 3 cloves garlic minced
- 1 large carrot chopped
- 1 large potato chopped
- ½ cup dry white wine
- 4 cups broth I used chicken broth
- 14 oz gnocchi
- 1-1.5 cups chopped ham
- 1 cup heavy cream
- Fresh thyme & dill
- 3 tbsp butter
- Salt & pepper
Instructions
- In a large pot over medium heat, melt 1 tbsp of butter and sauté the gnocchi until golden. Remove and set aside.
- Add 2 more tbsp of butter to the same pot and sauté the chopped leek and minced garlic until softened (about 3-4 minutes).
- Stir in the chopped carrot and potato, cooking until slightly golden. Season with salt and pepper.
- Deglaze the pot with white wine, stirring until most of the liquid is absorbed.
- Pour in the chicken stock and bring to a simmer with a fresh thyme sprig, partially covering the pot. Cook until the potatoes are tender, about 15 minutes.
- Remove the thyme sprig and mash some of the potatoes with a fork to thicken the soup, leaving some texture.
- Stir in the chopped ham and heavy cream until fully combined.
- Serve hot, garnished with crispy gnocchi, fresh thyme, dill, and cracked black pepper.
Hi I’m Brita!
The recipes you’ll find here are designed to be approachable, yet elevated, and a whole lot of fun to make.
Learn more about me here!
