“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!” - by And Me Mommy
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- Pour chicken broth over the vegetables and place ham bone into the soup. Bring soup to a boil.
- 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.
- Stir chopped ham into soup and pour in the pureed vegetables. Mix in corn and let the soup heat through before serving.
Nutrition
Amount Per Serving (6 total)
- Calories
- 381 cal
- 19%
- Fat
- 10.2 g
- 16%
- Carbs
- 58.5 g
- 19%
Based on a 2,000 calorie diet
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