Step 1: Prepare the Ingredients
Wash and slice the leek, peel and dice the potato, crush the garlic, and dice the cooked ham into bite-sized cubes.
Step 2: Add Everything to the Slow Cooker
Place the leek, potato, garlic, frozen peas, and diced ham into the slow cooker. Pour in the chicken stock and stir gently to combine.
Step 3: Cook
Cover with the lid and cook:
- Low: 6–7 hours, or
- High: 3–4 hours
The potatoes should be soft and the vegetables fully cooked.
Step 4: Blend the Soup
Use an immersion blender to blend the soup until smooth. For a chunkier texture, blend only half of the soup, leaving some peas and ham pieces intact.
Step 5: Finish the Soup
Stir in the butter and chopped mint. Taste and season with salt and black pepper as needed. Allow the butter to melt completely and stir well.
Step 6: Serve
Ladle the soup into warm bowls and garnish with a few extra peas, diced ham, fresh mint, and a sprinkle of black pepper if desired.
Tips
- For a richer flavor, use leftover ham from a roast or holiday dinner.
- If the soup is too thick, stir in a little extra hot chicken stock until it reaches your preferred consistency.
- Serve with crusty bread, buttered rolls, or warm garlic toast for a satisfying meal.
- Leftovers keep well in the refrigerator for up to 3 days or can be frozen for up to 3 months.