Creamy Ham and Vegetable Soup (Paleo, Whole30)
Author: 
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 1 Tbs coconut oil (or ghee)
  • A few cloves of garlic, diced
  • ½ a large white/yellow onion, diced
  • White parts of a medium leek, sliced thin and washed thoroughly
  • 6 cups of sugar-free vegetable broth (homemade or store bought)
  • 2 large Yukon gold potatoes, skins on, diced
  • 2 cups ham, diced (make sure it’s sugar-free)
  • 1+ cups mashed potatoes (made with almond milk and ghee)
  • 1 cup full fat, unsweetened coconut milk
  • 1 small bunch kale, stems removed, chopped
  • Salt, pepper and red pepper flakes to taste
Instructions
  1. Heat a large pot on med/high heat.
  2. Add the coconut oil to the pot, then the garlic, onion and leeks.
  3. Saute till the onion becomes translucent.
  4. Add the broth and the diced potatoes and bring to a boil. Once at a boil turn the heat down to a simmer.
  5. When the potatoes are cooked (it will depend on how large you cut them), add the ham, mashed potatoes, coconut milk and kale.
  6. Simmer for about 10 mins and then taste. The soup may already be salty depending on how salty your ham was.
  7. Add more salt, pepper and red pepper flakes to taste.
  8. Serve and enjoy!!!
Notes
If you don't have any mashed potatoes on hand, you can just add more diced potatoes to the soup...and use an immersion blender or regular blender to puree ½ of the soup BEFORE adding in the ham/coconut milk and kale!
Recipe by Whole Paleo Eats at https://wholepaleoeats.com/2018/07/29/creamy-ham-and-vegetable-soup-paleo-whole30/