We should spend some quality time about fat for a moment, will we? I simply need to bring up that since this soup has no additional fat from the cream or entire drain you'd regularly find in a velvety ham and potato soup formula and the ham is unimaginably lean – you have to include some fat. Fat makes nourishment taste astonishing, it causes you assimilate certain nutrients and it's fantastic. So how about we get some fat in there.
Let’s all make soup. Calling in sick to work to make soup, that’s legit right?!
Alright, the voice of reason says it's presumably not but rather fortunately this is an extraordinary formula for either making ahead and rewarming (or solidifying in the event that you like to be truly arranged and on it) or you can pre-cleave every one of the vegetables and ham and store them in the ice chest until you're prepared to really make the soup – along these lines sparing yourself 20 minutes of planning time with this last choice.
Also try our recipe Vegetable Barley Soup
A hearty soup to take the chill off and fill your belly! Made without cream, this Whole30-friendly soup relies on potatoes for it’s thick and creamy texture – you’ll never know it’s dairy-free.
INGREDIENTS
- 1 Tbsp. cooking fat of choice
- ½ medium yellow onion, diced
- 2 stalks celery, thinly sliced
- 2 medium carrots, thinly sliced
- 1 large leek, white and light green part only, thinly sliced
- 6 cloves garlic, finely minced
- 3 cups red potatoes, skin-on, ½-inch dice
- 4 cups chicken broth
- 1 tsp. dried thyme
- 8 oz. cooked ham, ¼-inch dice
- 2 cups kale, tightly packed, torn into small pieces (about ½ bunch)
- ½ tsp. sea salt or to taste
- ¼ tsp. black pepper or to taste
- Red pepper flakes, optional
INSTRUCTIONS
- Place a Dutch oven or other large pot with a lid over medium heat. Add fat and when melted, add onion, carrot, celery and leeks. Saute for 5-7 minutes, stirring occasionally until onions start to soften.
- Add garlic, stir and cook an additional 30 seconds.
- Add potatoes, broth and thyme. Bring soup just to a boil then reduce heat, cover and simmer until potatoes and carrots are tender – about 30 minutes, depending on how large they are and how vigorous the simmer.
- When vegetables are tender, insert an immersion blender into the soup on one side of the pot and process until creamy. Stir to mix the part you just pureed into the other half of the soup (you can also remove ½ of the soup and process it in a blender or food processor then return it to the pan).
- Add diced ham and kale continue to heat until ham is warm and kale is wilted. Taste and season with salt and pepper as desired. Serve.
Read more our recipe Healthy Chicken Cordon Bleu Casserole
Source : https://bit.ly/2DUXWEP
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