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
Scale
- 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!
