Potato, Leek and Ham Hock Soup

Ham hocks are one of those ingredients that is synonymous with soup - pea and ham soup to be specific. We currently sell two different pea and ham soups, so it’s safe to say that we are fans. BUT - variety is the spice of life! So when you’re all pea and ham souped out (side note: is this possible?), what else can you use ham hocks for? The good news is, ham hocks are really versatile.

Prep Time

15 mins

Cook Time

30 mins


Serves 4+

Potato, Leek and Ham Hock Soup


  • 1 Free Range Ham Hock
  • 6 cups of Free Range Chicken Bone Broth or stock
  • 850g potatoes (about 4 cups)
  • 2 leeks (white part only)
  • 1 cup cream 1 brown onion
  • 2 cloves garlic
  • 1 tbsp butter
  • 2 bay leaves
  • A few sprigs of fresh thyme
  • Black pepper (to taste)
  • Salt (to taste - ham hocks can be quite salty so you may not need much, if any)


  1. Thoroughly wash leeks, then chop finely. Dice the brown onion, and crush the garlic. Add all of these to a pan with butter. Pick thyme leaves and sprinkle over.
  2. At the same time, peel the potatoes and cut into chunks.
  3. Saute leeks, onion and garlic until soft and fragrant, then transfer to a slow cooker set to high.
  4. Add bay leaves, potato, ham hock, and chicken broth to the slow cooker. Leave to cook in the slow cooker on high until potatoes are tender (about 4 hours).
  5. Remove ham hock from the slow cooker, shred any meat left on the hock and set aside.
  6. Puree the soup mixture using either a stick blender or a food processor. Add in cream and meat and stir through, then add salt and pepper to taste.
  7. Divide into bowls and garnish with a little extra thyme, then serve with crusty bread.

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