Creamy Potato & Ham Soup
There is nothing more comforting than the flavor combination of ham and potatoes. It’s just one of those old classic pairings that hits the spot on so many levels. This soup brought me back to my childhood and all of the hearty soups my parents would make for me when I was under the weather or simply coming in from a cold soccer game or playing in the snow.
This yummy soup is chock full of farm fresh vegetables and hearty ham. The base is made with blended potatoes and broth which creates the most luxurious creamy texture. It’s an easy soup that comes together quickly and I think you’ll find yourself turning to this recipe all winter long. My kiddos gobbled this up with a side of toasted “stars” that we made from some grain free bread that we are really enjoying at the moment .(my youngest was diagnosed with a gluten allergy so grain free bread has been a hit!) We get the grain free bread from AWG Bakery. It’s spendy but has been the best gluten free bread I’ve ever had. The ingredients are on point and it’s a nice treat every once in a while. Anyhow, we love serving this soup with the bread for an extra tasty experience.
I hope you all enjoy this soup as much as we do. Please leave a comment if you make this! It really helps other’s who are contemplating making recipes to hear from others!
Creamy Ham & Potato Soup
PREP TIME: 15 minutes COOK TIME: 30 minutes SERVES: 6-8
1 1/2 pounds potatoes, finely chopped (divided) No need to peel the potatoes
4 cups bone broth or chicken stock
2 Tablespoons ghee or butter
1 yellow onion, finely chopped
2 celery stalks, finely chopped
2 large carrots, finely chopped
4 cloves of garlic, minced
2 teaspoons dried thyme
fat pinch of salt
1 pound ham steak, cut into small cubes
2 cups frozen peas
Salt and pepper to taste
1/2 cup heavy cream or coconut
Preparation
Combine half of the chopped potatoes with the broth and bring a boil. Once boiling reduce the heat to medium-low and simmer until the potatoes are tender, about 10 minutes. Remove from the heat. When cool enough, use an immersion blender (or transfer to a stand blender) and puree until smooth, thick and creamy. Keep to the side.
Heat the ghee in a large dutch oven over medium high heat. Once hot add the onion and cook, stirring occasionally for about 5 minutes. Add the celery, carrots, garlic, thyme, salt and remaining potatoes. Cook, stirring to coat the veggies in the thyme/salt.
Pour in the broth/potato mixture and bring to a low boil. Reduce the heat to a simmer, add the cubed ham. Cook until the veggies are tender. About 30 minutes. If need be add a dash of water to thin the soup if needed. Stir in the peas and cream and heat through.
Season to taste with salt and pepper and serve.
