Gluten Free Ham and Potato Soup
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.
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Unsalted Butter
- 1/2 cup1/2 cup1/2 cup Vidalia Onion, diced
- 1/2 cup1/2 cup1/2 cup Celery, diced
- 2 cups2 cups2 cups Russet Potatoes, peeled and chopped
- 1/2 tsp1/2 tsp1/2 tsp Ground Fresh Black Peppercorns
- 1/4 tsp1/4 tsp1/4 tsp Himalayan Pink Salt
- 1 quart1 quart1 quart Chicken Bone Broth
- 3/4 cup3/4 cup3/4 cup Heavy Cream (Whipping Cream)
- 1 cup1 cup1 cup Ham, 4 thick cut slices
- 1/2 cup1/2 cup1/2 cup Aged Cheddar Cheese, grated
- 1 Tbsp1 Tbsp1 Tbsp Chives, fresh, finely chopped
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Process
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.
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About This Recipe
Show nutritional information
Coconut Free Egg Free Gluten Free Grain Free Nut Free Shellfish Free Soups Sugar FreeThis 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. |
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