Creamy Ham and Potato Soup (dairy-free, paleo, whole30)
Creamy Ham Potato Soup with Leeks uses leftover ham and tastes like your favorite chowder but dairy-free! A great leftover ham soup recipe!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 tbsp ghee
- 9 oz. carrots (diced)
- 9.5 oz leek (diced and rinsed. Only use the white and pale green parts.)
- coarse sea salt to taste
- 25 oz. yukon gold potatoes (peeled and diced)
- ⅛ tsp ground black pepper (or to taste)
- 3 cups chicken stock
- 7 oz. ham steak (cubed)
- ⅔ to 1 cup dairy-free creamer (unsweetened)
- 1 to 1.5 tbsp cassava flour
- Fresh chive or thyme (garnish, chopped)
Instructions
- 1
In a large soup pot or Dutch oven, melt and ghee butter over medium heat. Add the carrots and leek and sauté over medium-high heat for about 1 minute. Season with 2 small pinches of salt.
- 2
Add the potatoes, pepper, and 2 small pinches of salt. Sauté for 1 minute. Stir often.
- 3
Add the stock and the ham. Scrape the bottom of the pot with a wooden spoon to make sure nothing is stuck to the pot.
- 4
Lower the heat to medium and cover with a lid. Bring it to a gentle simmer and continue to cook about 15 minutes or until the potatoes and the carrots turn soft but not too mushy. Scrape and stir periodically so that all ingredients cook evenly.
- 5
Add the milk creamer, stir, and sprinkle-in the flour. Stir about 30 seconds additional. The soup should turn thicker.
- 6
Turn off the heat. Taste to see if you want to add more salt or pepper. Garnish with fresh chive or thyme. Serve hot or warm.