Ham and Potato Soup (Without Milk)
This gluten free Ham and Potato Soup recipe is healthy and made without milk or dairy. It's homemade and a great way to use up leftover ham!
Servings: 8
Calories: 238kcal
Equipment
- Dutch Oven or heavy-bottomed soup pot
Ingredients
- 6 cloves garlic
- 1 onion any color
- 4 stalks celery
- 4-5 large carrots equals 3-4 cups chopped
- 4-6 russet potatoes equals 5 heaping cups chopped
- 1 lb. ham steak chopped
- 4 ½ cups low sodium chicken broth
- 2 Tbsp. olive oil split
- 1 tsp. Italian seasoning
- ½ tsp. kosher salt
- ½ tsp. pepper
- minced herbs such as chives or parsley for garnish optional
Instructions
- Mince 6 cloves of garlic and 1 onion (any color). Finely chop 4 stalks of celery.
- Peel and slice 4-5 large carrots (yields 3-4 cups of chopped carrots). Feel free to chop the slices into halves or quarters if desired.
- Peel 4-6 Russet (also known as Idaho) potatoes and cut them into chunks, making sure they are relatively equal in size to ensure even cooking (yields 5 heaping cups chopped potatoes).
- Cut 1 lb. ham steak, quartered ham, or leftover ham into cubes.
- Place a cast iron Dutch oven or heavy-bottomed soup pot on the stove top and heat to medium-high. Add 1 Tbsp. olive oil.
- Once heated (the ham should sizzle as it hits the oil), add the chopped ham to the soup pot and sauté for 5-6 minutes, stirring often. The ham should brown slightly and some of the fat should render. After the ham has sautéed, remove it from the pot and set aside.
- Add 1 Tbsp. olive oil, along with the minced garlic, onions, and celery. Sauté for 5-7 minutes, stirring often.
- Add the chopped carrots, along with ½ tsp. each kosher salt and pepper. Sauté the carrots for 5-6 minutes, stirring often.
- Add 4 ½ cups of low sodium chicken broth and 1 tsp. of Italian seasoning to the pot. Stir until incorporated. Bring the soup to a boil. Once boiling, reduce the heat to a low boil, cover, and cook for 15 minutes.
- After 15 minutes, remove the cover, and add the diced potatoes and ham. Return the soup to a boil, reduce to a low boil, cover, and cook for another 8-10 minutes.
- At the end of the cooking time, remove 1-2 cups of the diced potatoes and place them in a small bowl. Mash them with a fork or a potato masher. Return the mashed potatoes to the soup and stir until completely combined.
- Cook the soup for another 2 minutes. Once finished, remove the Dutch oven from the stove top, so that the potatoes do not overcook and become mushy.
- To Serve: Serve with some freshly minced herbs like chives or parsley (optional).
Notes
It's best to use low sodium chicken broth to help control the sodium levels. Feel free to substitute half of the chicken broth for water if sodium is an issue for you.
To thicken the soup even more, scoop out a cup of the broth using a glass measuring cup. Add 1-2 Tbsp. of corn starch, arrowroot powder, or thickener of choice and stir to create a slurry. Pour the slurry into the soup and then stir until completely combined.
This soup can be made with a ham steak, sliced quarter ham, diced ham, spiral ham, boneless or bone-in ham, or any type of leftover ham.
Nutrition
Serving: 2cups | Calories: 238kcal | Carbohydrates: 28g | Protein: 17g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 26mg | Sodium: 931mg | Potassium: 963mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6118IU | Vitamin C: 29mg | Calcium: 60mg | Iron: 2mg