Creamy Ham and Potato Soup Recipe

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Creamy Ham and Potato Soup recipe is super creamy but without dairy or gluten and loaded with healthy vegetables. Plenty of leftovers!

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6-8 1x

Ingredients

1 tablespoons extra virgin olive oil
4–5 carrots, diced
4–5 celery stalks, diced
1 leek, diced
1 large Spanish onion, diced
6–8 cloves of garlic, minced
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
2 teaspoons thyme
2 teaspoons parsley
5–6 red or yellow skin potatoes, diced
4 cups chicken broth
5 tablespoons extra virgin organic coconut oil
5 tablespoons gluten free flour
2 cups almond milk, homemade recipe here
2+ cups ham off the bone, diced

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Instructions

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.

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Notes

If the soup is too thick for your like, add a little more chicken stock. If it’s too thin, add a little more roux.

Find it online: https://cleancuisine.com/ham-and-potato-soup-recipe/

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Creamy Ham and Potato Soup Recipe

Ingredients

Instructions

Notes