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Creamy Potato and Ham Soup – Paleo & Whole30

This Creamy Potato & Ham Soup is so rich and comforting. It is perfect for a chilly fall day when you need something warm and soothing. This soup is Whole30 and dairy free, but tastes so rich and delicious. The whole family will love this potato and ham soup!

*Recipe originally published 4/2018 and updated 11/2019 & 09/20

Creamy Potato and Ham Soup in a white bowl with parsley on top and spoons on the side

What You Need:

  • Russet Potatoes
  • Onion
  • Carrot
  • Celery
  • Garlic
  • Chicken Broth – to make this soup extra delish and nutritious, I use my Bone Broth
  • Ham & Ham Bone- can also use bacon if you can’t find any Whole30 compliant ham
  • Chicken Broth
  • Thyme
  • Bay Leaves
  • Salt & Pepper
  • Ghee
Creamy Potato and Ham Soup in a large red soup pot with wooden spoon in it

Making Potato & Ham Soup:

  1. The first step in this recipe is to cook the aromatics (veggies) that give this soup so much flavor. The carrots, onion and celery get cooked in some ghee or oil. Once they are slightly tender, I add in the garlic, potatoes and ham. This cooks for a few minutes before adding in the broth. (If you are using bacon instead, see recipe card notes)
  2. Once the broth is added in, I also add in the ham bone and seasonings. We then bring the soup to a boil and reduce it down to a simmer. It simmers for about 20 minutes or until the potatoes are nice and tender.
  3. Turn off the heat and then remove about half of the cooked potatoes from the pot and place into a large measuring glass with some of the broth from the soup. Use an immersion blender to puree the mixture (can also use blender or food processor). This creamy mixture gets stirred back into the soup.
  4. Remove the bone and bay leaves, then taste for seasoning. Add salt and pepper as needed. Salt level will depend on type of ham used and broth.

Creamy Potato and Ham Soup

I store my soup in an airtight container in the fridge and just re-heat it on the stovetop when we are ready to eat! It will last up to a week in the fridge. You can also freeze it in a container (leaving room at the top) and then let thaw in the fridge when ready to use. You will heat it on the stovetop after it has thawed. I love to use these 32oz deli storage containers to store my soup in the freezer.

You Might Also Like:

Instant Pot Bone Broth

Sausage, Kale & Potato Soup

Instant Pot Chicken Zoodle Soup

Instant Pot Chicken Pot Pie Soup 

Whole30 Potato Leek Soup

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Creamy Potato and Ham Soup

Sara
This Creamy Potato & Ham Soup is so rich and comforting. It is perfect for a chilly fall day when you need something warm and soothing.
4.93 from 14 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Soup
Cuisine American
Servings 6 servings
Calories 281 kcal

Ingredients
  

  • 1 Tbls Ghee or oil of choice
  • 1 Yellow Onion diced
  • 3 Carrots peeled & diced
  • 3 stalks Celery diced
  • 3 cloves Garlic minced
  • 4 Russet Potatoes peeled & cubed
  • 4 cups Chicken Broth
  • 2 cups Ham* cubed
  • 1 Ham bone or ham hock
  • 1 tsp Dried Thyme
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 2 Bay Leaves

Instructions
 

  • Heat oil in a large soup pot or dutch oven over medium/low heat
  • Add in the carrot, onion, and the celery and cook for 5 minutes, stirring occasionally
    Then add in the potatoes, garlic and ham. Let cook for another 2-3 minutes until fragrent
  • Pour in the broth, seasonings, ham bone and bay leaves and stir
    Bring to a boil and then reduce to a simmer. Let simmer for 20 minutes or until potatoes are nice and tender
  • Remove about half of the cooked potatoes from the pot and place in a large container with 1 cup of the broth from the pot and blend with an immersion blender (can also use stand up blender or food processor)
  • Remove the ham bone and bay leaves from the pot and discard
    Stir the potato puree back into the soup and taste for seasoning, then enjoy!

Notes

*If you cannot find Whole30 compliant ham, you can use 6 strips of bacon instead. You will cut the bacon into pieces and cook in the pot, then remove. Then you would proceed with the first step of the recipe. Once the soup is cooked, you will stir the cooked bacon back in. 

Nutrition

Calories: 281kcalCarbohydrates: 32gProtein: 15gFat: 11gSaturated Fat: 4gCholesterol: 35mgSodium: 1366mgPotassium: 1033mgFiber: 3gSugar: 3gVitamin A: 5185IUVitamin C: 23mgCalcium: 59mgIron: 2mg
Keyword dairy free, gluten free, paleo, soup, whole30
Tried this recipe?Mention @thebetteredblondie

8 Comments

  1. 5 stars
    This was super yummy! Exactly what I was craving! I will say, separating out the cooked potatoes at the end to purée is kind of a pain. Next time I will probably just boil half of them in a separate small pot. Other then that, this recipe was a big hit with the fam!!

  2. 5 stars
    Delicious and filling. My family gobbled this up and asked for more. This recipe will be going on our regular soup rotation.

  3. If I made this in the instant pot. Would I just add it all in pot and cook for 10 minutes and quick release?

  4. 5 stars
    Made this ham and potato soup and it was amazing! Had so much flavor and loved the fact that it was not a creamy base soup! Made it one night and next day made a second batch it was so good!

  5. Thank you for posted this recipe..This is basically how I make my potato soup..It is hard to find a recipe that doesn’t add cream or milk or non dairy milk.. Love this potato soup. !!

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