Creamy Ham and Potato Soup
Creamy Ham and Potato Soup without dairy? Oh yes, it’s a thing.
Really, you do because it’s like a big warm hug in a bowl. Chock-full of veggies and big chunks of the most dreamy uncured, no sugar ham, it’s exactly what you need to ward off the winter chill and fill your belly right now.
I seriously can’t get enough of this soup right now – and neither can my 5-year-old. She asks for it everyday. I don’t blame her. I’m pretty keen on it for breakfast right now.
While you can use just about any fat to start a soup (i.e. saute the onions, celery, carrots, etc.), I wanted to keep this recipe truly dairy-free so ghee was out but lard was in. My fat of choice for this recipe is leaf lard for it’s very delicate flavor that lets the vegetables and ham be the star of the dish. If you prefer something more assertive and a little on the wild side, I’d recommend checking out the wild boar lard from Fatworks as well. It’s pleasantly assertive and like leaf lard, it’s a minimally processed traditional fat with a higher smoke point making it ideal for frying or sauteeing. And starting big pots of dreamy soup.
A hearty soup to take the chill off and fill your belly! Made without cream, this Whole30-friendly soup relies on potatoes for it’s thick and creamy texture – you’ll never know it’s dairy-free.
INGREDIENTS
- 1 Tbsp. cooking fat of choice (we recommend Fatworks Leaf Lard or Wild Boar Lard)
- ½ medium yellow onion, diced
- 2 stalks celery, thinly sliced
- 2 medium carrots, thinly sliced
- 1 large leek, white and light green part only, thinly sliced
- 6 cloves garlic, finely minced
- 3 cups red potatoes, skin-on, ½-inch dice
- 4 cups chicken broth
- 1 tsp. dried thyme
- 8 oz. cooked ham, ¼-inch dice
- 2 cups kale, tightly packed, torn into small pieces (about ½ bunch)
- ½ tsp. sea salt or to taste
- ¼ tsp. black pepper or to taste
- Red pepper flakes, optional
INSTRUCTIONS
- Place a Dutch oven or other large pot with a lid over medium heat. Add fat and when melted, add onion, carrot, celery and leeks. Saute for 5-7 minutes, stirring occasionally until onions start to soften.
- Add garlic, stir and cook an additional 30 seconds.
- Add potatoes, broth and thyme. Bring soup just to a boil then reduce heat, cover and simmer until potatoes and carrots are tender – about 30 minutes, depending on how large they are and how vigorous the simmer.
- When vegetables are tender, insert an immersion blender into the soup on one side of the pot and process until creamy. Stir to mix the part you just pureed into the other half of the soup (you can also remove ½ of the soup and process it in a blender or food processor then return it to the pan).
- Add diced ham and kale continue to heat until ham is warm and kale is wilted. Taste and season with salt and pepper as desired. Serve.
NOTES
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