Dairy Free Ham and Potato Soup

This Dairy Free Ham & Potato Soup has been a favorite in our family for over 30 years! Now I make it gluten, dairy and sugar free and it still has all the deliciousness of my original recipe! Loaded with little bites of potato, sweet carrots and savory ham all in a creamy broth thickened with potatoes! If you are making ham over the holidays, save some to make this soup and thank me later!

Why You'll Love This Recipe

It's dairy free : The creamy deliciousness comes from immersion blending some of the potatoes with broth and coconut cream creating a thick and creamy soup.

Use leftover ham: You can save a piece of that holiday ham to make this soup! No need to make a whole ham or buy a big piece just for making this soup.

Makes a nice pot full: You will get 8 hearty servings of this soup and if you don’t have a big family that means leftovers for lunch!

Ingredients You Will Need

Ghee: Incorporating ghee into this soup adds a rich, nutty flavor. Ghee is clarified - meaning impurities have been removed, resulting in a pure and clear form of butterfat with lower lactose content than butter. This ghee is my favorite and you can use PennysPrimal15 for a discount!

Onion: I prefer yellow onion for this recipe as it has a bolder flavor than sweet onions but you can certainly use sweet if you prefer.

Celery: CeIery is a nutrient rich, low calorie food that has fiber and vitamin K, small amounts of A and C, calcium and iron. It is an essential ingredient for making Mirepoix which is an aromatic base of celery, carrots and onions.

Garlic: Fresh is best for obtaining a little stronger touch of garlic flavor than the sweeter touch you would obtain from powder

Carrots: Choose large carrots so they do not fall apart when cooking in the soup and maintain the perfect, tender vegetable addition to the soup.

Potatoes: I use Yukon Gold (or yellow potatoes) for this soup. Yukon gold potatoes are a starchy root vegetable. They are a nutrient dense powerhouse that provide energy, potassium and vitamin C. They are naturally fat free, cholesterol free and sodium free. They have a subtly sweet, rich and buttery flavor.

Ham: Ham is pork that comes from the leg cut and can be wet or dry cured with or without smoking. I like to save the hambone to use in soups as it imparts a rich flovor for soup and stews.

Chicken Bone Broth: You have the option of using either chicken bone broth or regular chicken broth; the bone broth offers enhanced health benefits along with a richer flavor profile.

Coconut Cream: Coconut cream is ideal for dairy-free dishes, providing a creamy texture with a taste that is very mild and usually hidden by other flavors. Opting for coconut cream over coconut milk creates a thicker, creamier texture.

Dried Parsley: Dried parsley brings herby goodness to soups, giving them a nice lift and adding a bit of vibrant flavor.

Salt and Pepper

Instructions

Melt ghee: In a large pot, melt the ghee.

Add onions and celery: cook the onions and celery until the onions are translucent.

Add garlic: Add the garlic to the pan stirring one minute, allowing it to become aromatic but being careful not to burn it.

Add bone Broth: Add your bone broth or chicken broth and half of the potatoes.

Bring to a boil: Once the broth is boiling, cook until the potatoes are soft.

Immersion blend: Use your immersion blender and blend till the the broth becomes creamy. If you do not have an immersion blender you can use a high speed blender, (allow to cool slightly before transferring to a blender).

Add remaining broth: After adding the remaining broth add the ham, carrots, potatoes and spice.

Simmer: Simmer until the potatoes and carrots are tender.

Add coconut cream: Add your milk of choice. I like coconut cream for this soup. Simmer 10 minutes.

Recipe Tips and Tricks

Ham: Always save some ham when you make it for holidays. It freezes well and you will have it on hand for making this soup whenever you choose.

Immersion Blender: If you do not have one I highly recommend! They are relatively inexpensive and one of the most used kitchen gadgets I own!

Ghee and garlic: To save time you can buy ghee that has garlic in it! I love Fourth and Heart Garlic Ghee. Be sure to use code Pennysprimal15 at checkout for a discount.

Recipe Variations

Veggies: You can add more vegetables to this soup like frozen peas or green beans making it more vegetable dense.

Coconut Cream: Allergic to coconut or don’t have it on hand? You can use any milk you chose. Almond milk or cashew milk to keep it dairy free but if this is not a concern go ahead and use real milk.

Chicken Bone Broth: You can use chicken bone broth, chicken broth or vegetable broth for this soup.

Storage Tips

To store the dairy free ham and potato soup, place it in an airtight container and refrigerate. It is best when consumed within 5-6 days.

FAQs About Dairy Free Ham and Potato Soup

WHAT POTATOES HOLD UP IN SOUP?

Potatoes that are low in starch but high in moisture hold together better and that is why I use Yukon Golds in this soup. Red potatoes or baby whole potatoes will also work well.

WHY IS MY POTATO SOUP GUMMY?

Super starchy potatoes are the major reason for a gummy soup.

WHY DOESN'T POTATO SOUP FREEZE WELL?

Freezing soups with potatoes can become dry as the potatoes will sponge up the moisture and have a tendency to become grainy when defrosted. While I have never had a problem freezing this soup it is best enjoyed within 5-6 days refrigerated.