This soup is one of my favorite creamy and comforting meals to make, especially when we have leftover holiday ham. It is very easy to make and the ham bone (or ham hocks) add so much flavor. And believe it or not there is absolutely no cream of any kind in this recipe!
*Recipe originally published 4/2018 and updated 11/2019
I originally labeled this recipe as Whole30 because I used a holiday ham that was not cured and had no added sugar. You can find them, but it can be difficult. So just be aware of that if you want to make this during a round of Whole30. The ham bone and leftover ham are perfect for this recipe, but if you want this soup any day of the year you can use ham hocks and cubed ham! It is amazing and full of flavor both ways.
The secret to getting this soup extra creamy with no cream is the potatoes! It is my favorite trick for creamy soups. I let the potatoes cook in the broth with the rest of the ingredients. When they are nice and fork tender, I remove about half of them with a slotted spoon and put them in a large measuring glass. I add some broth and puree them with my immersion blender. That puree gets poured back into the soup for a creamy and decadent texture.
If you don’t have an immersion blender, you can puree the potatoes in the blender or use a potato masher!
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Creamy Potato and Ham Soup
- Heat oil in a large soup pot or dutch oven over medium/low heat
- Add in the potaoes, carrot, onion, garlic and the celery and cook for 5 minutes, stirring occasionally
- Pour in the broth, seasonings and bay leaves and stir. Then add in the ham and ham bone. Bring to a boil and then reduce to a simmer. Let simmer for 20 minutes
- 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)
- Stir the potato puree back into the soup and taste for seasoning. Remove the ham bone and bay leaves and it's ready to serve!