Cream of No Cream Ham and Potato Soup
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Description
A creamy, easy ham and potato soup that surprisingly contains no dairy! Perfect for a cool day when you need something warm and satisfying. So many different ways to switch things up! Different veggies, cheese, meat. Serve with warm toast. Yum!
Ingredients
- 2 tablespoons vegetable oil
- 6 potatoes, chopped
- 5 stalks celery with leaves, chopped
- 1 (19 ounce) can white kidney beans, drained and rinsed
- ¼ onion, chopped
- ½ teaspoon minced garlic
- 8 cups chicken broth
- 1 meaty ham bone
- 1 cup chopped cooked ham
- 1 cup frozen corn
Directions
- 1. Heat vegetable oil in a large soup pot over medium heat; cook potatoes, celery, white kidney beans, onion, and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
- 2. Pour chicken broth over the vegetables and place ham bone into the soup. Bring soup to a boil.
- 3. Reduce heat to low and simmer soup until potatoes are tender, about 20 minutes; remove ham bone and 2 cups of vegetables and kidney beans. Place the 2 cups vegetables and beans into a blender and process until pureed.
- 4. Stir chopped ham into soup and pour in the pureed vegetables. Mix in corn and let the soup heat through before serving.
Nutrition Facts
serving: 6 servings
calories: 361.2 kcal
carbohydrates: 57.1 g
protein: 13 g
saturated fat: 2.3 g
cholesterol: 12.6 mg
sodium: 513.7 mg
fiber: 9.4 g
sugar: 3.5 g