Marathon Soup–a creamy potato and ham soup with leeks and Parmesan that you can make in the Instant Pot or slow cooker.
Marathon Soup
This soup is the perfect mix of creamy, savory, and smoky. With tender red potatoes, salty ham and a creamy broth it’s a perfect meal for a gloomy February day (can we please get to spring?!). The parmesan on top was a fun and delicious way to finish off each bowl. You can make this in the Instant Pot or the slow cooker.
Ingredients/Substitution Ideas
- Butter
- Onion
- Celery
- Leek
- Garlic powder
- Kosher salt
- Black pepper
- Dried parsley
- Smoked paprika
- Chicken broth–or water and Better than Bouillon chicken base
- Red potatoes–or peeled Russet potatoes
- Low sodium soy sauce–or Worcestershire sauce
- Ham–or diced smoked sausage
- Heavy cream–or evaporated milk
- Parmesan cheese
Steps
Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Then add in the onion and celery and saute for 3 minutes. Add in the leeks, garlic powder, salt, pepper, parsley and smoked paprika and saute for 2 more minutes.
Pour in the broth and scrape bottom of pot so that nothing is sticking.
Add in the potatoes, soy sauce and ham.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
Temper the cream by stirring a cup of the hot soup into it. Then stir the mixture into the Instant Pot.
Ladle into bowls and top with a bit of parmesan cheese.
Notes/Tips
- Serve with cornbread or a dinner roll.
- This soup is gluten free.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with ham are Enemy Casserole and Dallas Cowboys Soup.
- How to cut and clean leeks.
- If you’d like a thicker soup: Mix 1-2 tablespoons of cornstarch with cold water, then stir it into the hot soup and let it simmer until thickened.
- Recipe adapted from Marathon Potato Soup on cooks.com.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Marathon Soup
- Prep Time: 20 minutes
- Cook Time: 4 minutes (plus 5 minute NPR)
- Total Time: 24 minutes
- Yield: 6 servings 1x
Description
A creamy potato and ham soup with leek and Parmesan that you can make in the Instant Pot or slow cooker.
Ingredients
- 2 Tbsp butter
- 1 small onion, diced
- 1 rib of celery, sliced or diced
- 1 leek, cleaned and sliced
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp dried parsley
- Dash of smoked paprika
- 4 cups chicken broth
- 1.2 pounds red potatoes, cut into 1/2 inch cubes
- 1/2 tsp soy sauce
- 8 ounces cubed ham
- 1/2 cup heavy cream
- Parmesan cheese, for topping
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Then add in the onion and celery and saute for 3 minutes. Add in the leeks, garlic powder, salt, pepper, parsley and smoked paprika and saute for 2 more minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Add in the potatoes, soy sauce and ham.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Temper the cream by stirring a cup of the hot soup into it. Then stir the mixture into the Instant Pot.
- Ladle into bowls and top with a bit of parmesan cheese.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the butter and let it melt. Then add in the onion and celery and saute for 3 minutes. Add in the leeks, garlic powder, salt, pepper, parsley and smoked paprika and saute for 2 more minutes. Transfer to the slow cooker.
- Stir in the broth, potatoes, soy sauce and ham.
- Cover and cook on low for 3-4 hours, or until potatoes are tender.
- Temper the cream by stirring a cup of the hot soup into it. Then stir the mixture into the slow cooker.
- Ladle into bowls and top with a bit of parmesan cheese.
- Category: Soup
- Method: Instant Pot or Slow Cooker
More potato soups…
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Appalachian Burgoo
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My Boo Soup
My Boo Soup–an Instant Pot or slow cooker smoky sausage and bacon soup with potatoes, beans, and kale, brightened up with a squeeze of lime. A simple and delicious soup. Save this on pinterest! My Boo Soup For Valentine’s Day I made this for my boo, Greg. I served it up with some rosemary bread.
Snow Day Soup
Instant Pot or slow cooker potato soup with sweet corn, chicken and bacon. A hearty soup for those cold winter nights.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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