Creamy Ham and Potato Soup with Leeks & Carrots

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
  • 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:


  1. 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.
  2. Add garlic, stir and cook an additional 30 seconds.
  3. 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.
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