Ham and Potato Soup recipe is perfect for long and cold winter days. In 1 hour, you can make a big pot of this ham and potato soup full of vegetables. It’s hearty enough for dinner with leftovers for the next day.
Oh yes… this ham and potato soup recipe is PERFECT for right after Christmas with your leftover ham. From now on, this is exactly how I will use my leftover ham.
A Healthier Ham and Potato Soup Recipe
Every time I take on a classic recipe, I not only think about cleaning up the general ingredients, but making it even healthier. Classic ham and potato soup recipes are full of milk-based cream, white flour and far too little vegetables.
If your skeptical about whether a potato soup can actually be healthy, this post is a must read. Are Potatoes Healthy?
Some recipes that I found only have 1/3 a cup of celery for 8 servings! Here at Clean Cuisine, we want to show you that adding loads of vegetables with robust flavors is delicious and easy.
Plus, adding extra vegetables means you don’t have to make an extra side dish. This ham and potato soup recipe is hardy enough on it’s own.
And don’t worry, if you don’t have all the vegetables in my recipe down below, you can certainly substitute or add a little more of another vegetable.
How to Make Ham and Potato Soup Recipe
If you know how to make a healthy classic chili, then you’ll do just fine making this ham and potato soup recipe. If not, keep reading and I’ll give you the simple steps to making the best soups, chilis and stews.
#1: Saute Vegetables in Extra Virgin Olive Oil
Start off with chopping all of your vegetables. In my first bowl, I added the carrots, celery and leeks and cooked them first because they take the longest. In a second bowl, I added the chopped onion and pressed garlic. Using a large 5.5 quart stock pot over medium heat, add a little extra virgin olive oil along with the first bowl of vegetables. Saute for a few minutes and then add the onion and garlic.
Sauteing vegetables is very healthy because it preserves more nutrients. Aside from this healthy benefit, sauteing makes the vegetables taste much richer and more delicious.
Plus, extra-virgin olive oil contains predominately monounsaturated fat. It also contains antioxidants and flavonoids that help prevent bad LDL cholesterol from oxidizing and becoming dangerous to your blood vessels. Learn more about healthy cooking oils here.
#2: Add Seasonings, Broth and Potatoes and Bring to a Boil
I prefer boiled potatoes in soups over sauteed potatoes. So, I added them into my stockpot with delicious thyme and parsley and chicken stock.
Just like when cooking potatoes for mashing or pasta, you need to add more heat to bring the stockpot to a boil. Then reduce heat and simmer until the potatoes are able to be pierced with a fork and easily slide off.
#3: Make a Roux With Coconut Oil, Gluten Free Flour and Almond Milk
While the stockpot is simmering and the potatoes are cooking, now is a great time to make a roux. A roux (pronounced: roo) is a classic thickener for soup and stew consistency using a little fat and flour.
Because we eat clean, I opted for Barlean’s coconut oil, King Arthur’s whole grain gluten free flour and homemade almond milk. Or, if you would rather buy it instead, check out Goodmylk’s Almond Mylk Concentrate.
Of course, you can substitute this with other fats, but I was pleasantly surprised and how easy this came together and how absolutely delicious the ham and potato soup recipe is.
If you’ve not made a roux before, check out the recipe card for more details. You can add a classic roux to any soup or stew to make it thicker and creamy.
#4: Simmer the Ham and Potato Soup Recipe on Low
Once you’ve got everything in the stockpot and you have a little extra time, I love to simmer the ham and potato soup recipe on low. Anywhere from 20-30 minutes helps to meld the flavors together.
Hopefully you make a full batch so you can experience the “cook once, eat twice” philosophy. We make extra big batches and have plenty of leftover for lunch and sometimes dinner the next day.
Big Batch Soup and Chili Recipes
Here are some of my favorite recipes to make with plenty of leftovers.
Vegetarian Chili Recipe — You can easily add ground beef, turkey or shredded chicken to this recipe.
Thai Curry Recipe — Quick and easy, just 3 simple steps and you’ll have a large pot of thai curry ready to enjoy.
Buttnernut Squash Soup – Butternut squash is not expensive and is loaded with nutrients – two bigs wins for this soup recipe.Print
Ham and Potato Soup Recipe
Ham and Potato Soup recipe is creamy (without the dairy) and loaded with healthy vegetables. Cook a large pot and have plenty for leftovers.
- Prep Time:20
- Cook Time:35
- Total Time:55 minutes
- 1 tablespoons
- 4–5 carrots, diced
- 4–5 celery stalks, diced
- 1 leek, diced
- 1 large spanish onion, diced
- 6–8 cloves of garlic, pressed
- salt and pepper, to taste
- 2 teaspoons thyme
- 2 teaspoons parsley
- 5–6 red or yellow skin potatoes, diced
- 4 cups chicken broth
- 5 tablespoons
- 5 tablespoons g
- 2 cups almond milk, homemade recipe here or buy from here
- 2 cups ham off the bone, diced
- In a large 5.5 quart stockpot (This is our favorite 5.5 Quart Xtrema Cookware Pot — it’s non-toxic and 100% ceramic), add the extra virgin olive oil and turn the stovetop to medium heat.
- Add the diced carrots, celery and leeks along with sea salt and pepper, to taste. Saute for 4-5 minutes and stir at least 1-2x a minute until the carrots begin to soften.
- Next, add the diced onion and pressed garlic. Saute for an additional 3-4 minutes.
- To the stockpot, add the thyme, parsley, diced potatoes and chicken broth. Increase the heat to medium-high, stirring occasionally until it begins to boil. Reduce heat and cover with a lid for 12-15 minutes or until the potatoes are softened. A quick test is by scooping out a piece of potato and piercing with a fork. If the potato falls easily off the fork, then they are done.
- While the stockpot is simmering, make your roux in a separate saucepan. Add the coconut oil first and let it fully melt on medium heat. Then, add the flour and whisk together until the mixture begins to slightly boil.
- Reduce heat and slowly add the almond milk, 1/2 a cup at a time allowing the mixture to thicken. If it gets too thick too quick, reduce the heat and add a little more milk. I like using this stainless steel whisk to combine the roux. Increase the heat if it’s too runny to allow some of the extra liquid to evaporate.
- Add the roux to the stockpot along with the chopped ham and sea salt and pepper, to taste.
- Over medium heat, let the ham and potato soup simmer for 20 minutes or up to 40 minutes, if you have the time.
If the soup is too thick for your like, adding a little more chicken stock. If it’s too thin, add a little more roux.