Creamy Ham and Potato Soup
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
-
½
tsp.
sea salt or to taste
-
¼
tsp.
black pepper or to taste
-
to taste
red pepper flakes (optional)
Instructions
- 1. Heat a Dutch oven or large pot over medium heat and add the cooking fat.
- 2. Once melted, add the onion, carrot, celery, and leeks, and sauté for 5-7 minutes until softened.
- 3. Stir in the garlic and cook for an additional 30 seconds.
- 4. Add the potatoes, broth, and thyme, bringing the mixture to a boil.
- 5. Reduce heat, cover, and simmer until the potatoes and carrots are tender, about 30 minutes.
- 6. Use an immersion blender to blend half of the soup until creamy, then stir it back into the pot.
- 7. Add the diced ham and kale, heating until the ham is warm and the kale is wilted.
- 8. Taste and adjust seasoning with salt and pepper before serving.
Nutrition Facts (estimated)
Servings
5
Calories
322
Total fat
11g
Total carbohydrates
30g
Total protein
19g
Sodium
775mg
Cholesterol
0mg
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