Creamy Potato and Ham Soup

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.

Course Soup

Cuisine American

Keyword dairy free, gluten free, paleo, soup, whole30

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 281kcal

Author Sara

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