This simple ham and potato soup is warm, cozy, creamy, and the perfect way to use leftover ham. It’s a delicious hearty soup that is sure to comfort you!
Creamy Ham and Potato Soup
Hearty, cozy, delicious, and warming – there’s nothing better than a hot bowl of delicious soup. This simple ham and potato soup is filled with veggies, buttery potatoes, and a creamy broth that’s made without any heavy cream.
Ham and potato soup is a wonderful way to use up leftover ham from your holiday meals like Christmas, Thanksgiving, or Easter. You’ll just chop up your leftover ham and then whip up a soup that will take you around 30 minutes to make.
This ham and potato soup recipe is unique because it is completely dairy free, gluten free, and grain free. It’s so easy to make and a simple crowdpleaser!
Watch How to Make This Recipe
Soup Ingredients
Veggies: we’re using a simple, yet flavorful combination of veggies as the base of this soup. It’s full of diced onion, carrot, celery, garlic, and finished off with green peas.
Cooked Ham: this soup is the best way to use leftover cooked ham from a holiday dinner like Thanksgiving, Christmas, or Easter. You’ll need around one pound of cooked ham for this soup.
Potatoes: tender, creamy potatoes make this soup extra hearty and delicious. We’re using buttery Yukon gold potatoes in this soup.
Seasonings: fresh thyme, a bay leaf, garlic, and of course salt and pepper.
Chicken Broth: I prefer to use low-sodium chicken broth so that I can better control the amount of salt in the soup.
Coconut Milk: to make this soup rich and creamy without any dairy we’re using full fat canned coconut milk. Don’t worry, it doesn’t make the soup taste like coconut!
Arrowroot Starch: most traditional ham and potato soup is thickened with a flour-based roux but to keep this soup gluten free we’re using grain free arrowroot starch to thicken things up.
Ingredient Swaps and FAQs
- Ham – don’t have leftover ham? You can easily swap it for leftover chicken or just make this delicious chicken pot pie soup instead!
- Coconut Milk – you could swap this for whole milk if you don’t mind using dairy. Almond milk would also likely work if you need another dairy free alternative.
- Arrowroot starch – swap it for cornstarch if needed!
How to Make Ham and Potato Soup
Step One: Heat a large heavy-bottomed pot or dutch oven over medium-high heat. Once hot, add the olive oil or ghee to the pot and then add the onion, carrot, celery, and garlic. Cook for 3 to 4 minutes until the onions begin to become translucent.
Step Two: Add the diced ham, diced potatoes, dried thyme, salt, pepper, and bay leaf to the pot and stir until well combined.
Step Three: Pour in the chicken broth and stir until combined and bring the soup to a boil. Once boiling, reduce the heat to a simmer and let the soup simmer uncovered for 10 to 12 minutes until the potatoes are fork tender.Â
Step Four: Whisk together the coconut milk and arrowroot starch. Pour the coconut milk and arrowroot mixture into the soup and stir. The soup should thicken as the arrowroot starch is stirred in.
Step Five: Finally, stir in the frozen peas. Cook the soup for 5-10 more minutes until the peas are heated through. Season with additional salt and pepper to taste. Serve and enjoy!
Can You Make This Soup in the Crockpot?
Yes! you can easily make this soup in the slow cooker if you prefer!
Slow Cooker Instructions:
- Add all of the ingredients, except the coconut milk, arrowroot starch, and peas to the base of your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
- Stir in the coconut milk/arrowroot mixture and green peas and cook on high for another 15-20 minutes until the soup has thickened.
More Creamy and Delicious Soup Recipes
- Turkey Noodle Soup
- Healthy Broccoli Cheddar Soup
- Creamy Chicken Gnocchi Soup
- Tomato Basil Soup
- Easy Loaded Baked Potato Soup
- Creamy Zuppa Toscana Soup
Get all of the best soup recipes on All the Healthy Things, here!
I hope you give this Creamy Ham and Potato Soup a try! It’s hearty and delicious!
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Print
Creamy Ham and Potato Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Dinner
- Method: stove top
- Cuisine: american
- Diet: Gluten Free
Description
This simple ham and potato soup is warm, cozy, creamy, and the perfect way to use leftover ham. It’s a delicious hearty soup that is sure to comfort you!
Ingredients
- 1 tablespoon olive oil or ghee
- 1 small yellow onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 pound cooked ham, diced
- 1 1/2 pounds Yukon gold potatoes, diced
- 1 dried bay leaf
- 1/2 tablespoon fresh thyme
- salt and pepper, to taste
- 3 cups low sodium chicken broth
- 2 cups full fat coconut milk
- 1 tablespoon arrowroot starch
- 1 cup frozen peas
Instructions
- Heat a large heavy-bottomed pot or dutch oven over medium-high heat. Once hot, add the olive oil or ghee to the pot and then add the onion, carrot, celery, and garlic. Cook for 3 to 4 minutes until the onions begin to become translucent.
- Add the diced ham, diced potatoes, dried thyme, salt, pepper, and bay leaf to the pot and stir until well combined.
- Pour in the chicken broth and stir until combined and bring the soup to a boil. Once boiling, reduce the heat to a simmer and let the soup simmer uncovered for 10 to 12 minutes until the potatoes are fork tender.
- Whisk together the coconut milk and arrowroot starch. Pour the coconut milk and arrowroot mixture into the soup and stir. The soup should thicken as the arrowroot starch is stirred in.
- Finally, stir in the frozen peas. Cook the soup for 5-10 more minutes until the peas are heated through. Season with additional salt and pepper to taste. Serve and enjoy!
Recipe by:Â Ashlea Carver / All the Healthy Things |Â Photography by:Â THE MINDFUL HAPA
