Cream of No Cream Ham and Potato Soup4 Reviews
- Prep: 20 min
- Cook: 30 min
- Ready In: 50 min
“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
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 381 cal
- 10.2 g
- 58.5 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"Not bad. Nice way to use leftover ham. I added some salt, pepper and a bay leaf and it flavored it up nicely...." See more"
"I enjoyed this soup very much. I like how you puree the veggies to thicken the soup. Brilliant idea wthout adding calories...." See more"
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