Gluten Free Ham and Potato Soup (Edit recipe)

This creamy ham and potato soup is just the thing to warm you up on a cool fall day. It's easy to make, and so comforting to eat. Enjoy it simply on it's own, or with a toasted piece of gluten-free crusty bread.

15 minutes

1 hour

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	326
Fat:	22 g
Carbohydrates:	15 g
Protein:	23 g
Cholesterol:	69 g
Sodium:	764 mg
Fiber:	2 g
Sugars:	1 g
Calculated per serving.

Serves: 6

Ingredients

1 Tbsp Unsalted Butter
1/2 cup Vidalia Onion, diced
1/2 cup Celery, diced
2 cups Russet Potatoes, peeled and chopped
1/2 tsp Ground Fresh Black Peppercorns
1/4 tsp Himalayan Pink Salt
1 quart Chicken Bone Broth
3/4 cup Heavy Cream (Whipping Cream)
1 cup Ham, 4 thick cut slices
1/2 cup Aged Cheddar Cheese, grated
1 Tbsp Chives, fresh, finely chopped

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large soup pot, warm the butter over medium heat.
Add the onion and celery, and saute until the onion becomes translucent, turning down the temperature of the burner if the onion is cooking too fast.
Add the potatoes to the pot, and cook just until the potatoes start to brown on the outside.
Season with the black pepper and salt.
Pour in the quart of chicken stock, and stir to combine the ingredients.
Stir the heavy cream into the soup to evenly combine.
Add 4 thick cut slices of ham to the soup so that they will flavor the soup while it simmers.
Turn the heat up to medium, to bring the soup to a boil.
Once the soup starts to boil, turn the heat down to low, and cover with the lid slightly offset so that it's not completely sealed.
Allow the soup to simmer until the potatoes are fork tender.
Once the potatoes are completely soft, remove the ham slices from the soup, and place on a cutting board to chop into bite size pieces.
Using an immersion blender, blend the soup, so that half of the potatoes, celery and onion are pureed, but there are still bites of potato in the soup.
Stir in the grated cheddar cheese.
Chop the ham into small bite size pieces, and then add back into the soup.
Serve with a sprinkling of black pepper and fresh chives.