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A bowl of creamy ham and potato soup garnished with green onions.
5 from 5 votes

Creamy Ham and Potato Soup

Your whole family is going to love this comforting creamy ham and potato soup. It's packed with flavor and the perfect way to use leftover ham!
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 414 kcal

Ingredients

  • ¼ Cup (56 g) Vegan Butter
  • 1 Cup (150 g) Carrots cut into ¼" coins
  • ½ Cup (75 g) Yellow Onion diced
  • 4 cloves Garlic minced
  • ½ teaspoon Celery Seed or use ½ cup diced fresh celery
  • ¼ teaspoon Black Pepper
  • pinch Dried Thyme
  • ¼ Cup (37 g) Gluten Free 1-to-1 Flour Blend use all purpose flour if not gluten free
  • 4 Cups (960 ml) Ham Broth or gluten free chicken broth
  • 4 Cups (762 g) Potatoes cut into cubes
  • 2 ½ Cups (362 g) Ham cut into cubes
  • 1 Bay Leaf
  • 1 Cup Frozen Peas
  • ½ Cup (120 ml) Plant Based Cream replace cream & milk with 1 cup half & half
  • ½ Cup (120 ml) Non Dairy Milk

Instructions

  • Melt the butter in a large soup pot or Dutch oven over medium heat.
    ¼ Cup (56 g) Vegan Butter
  • Once the butter is melted, add the diced onions and carrots. Cook until softened, about 5-7 minutes.
    1 Cup (150 g) Carrots, ½ Cup (75 g) Yellow Onion
  • Add in the garlic, celery seed, black pepper and thyme. Continue to cook while stirring constantly for another minute.
    4 cloves Garlic, ½ teaspoon Celery Seed, ¼ teaspoon Black Pepper, pinch Dried Thyme
  • Add the gluten free flour and stir well. Continue to cook for 2-3 minutes. It should look like a thick paste coating the vegetables.
    ¼ Cup (37 g) Gluten Free 1-to-1 Flour Blend
  • Add 1 cup of broth to the pot and stir well, breaking up any clumps of flour. It should resemble gravy.
    4 Cups (960 ml) Ham Broth
  • Add the remaining broth, potatoes, ham and bay leaf. Bring to a simmer, then cover. Reduce the heat to medium low and simmer for about 12 minutes, until the potatoes are just fork tender.
    4 Cups (762 g) Potatoes, 2 ½ Cups (362 g) Ham, 1 Bay Leaf
  • Remove the bay leaf. Scoop out 1 cup of the cooked potatoes and mash them in a small bowl. Add the mashed potatoes back into the soup and stir well.
  • Add in the frozen peas and continue to cook for 3 minutes uncovered.
    1 Cup Frozen Peas
  • Pour in the cream and milk (or half & half). Stir well and serve.
    ½ Cup (120 ml) Plant Based Cream, ½ Cup (120 ml) Non Dairy Milk

Notes

STORAGE: Store leftover soup in an airtight container for up to 4 days.  Reheat over low heat to maintain the creaminess.
TO MAKE HAM BROTH:
  1. Add your ham bone with remaining bits of meat to an Instant Pot. 
  2. Cover with water, but do not fill past the max line. 
  3. Seal the lid and cook on high pressure for 60 minutes. 
  4. Naturally release the steam for at least 30 minutes.
  5. Remove the ham bone and strain the broth into storage containers.