It was feeling a little like fall last week – crisp mornings, a cool breeze and a chance to turn off the air conditioning. I took advantage of it to make a creamy ham and potato soup only to have summer temps and humidity come back with a vengeance. While I love summer, I’m looking forward to fall.
Back to the soup, it was delicious and even my daughter who “HATES” soup, enjoyed it. I love that it is creamy but doesn’t use dairy … so I can eat it without feeling not so great. I loved the addition of the ham – just a bit of salt and the kale really added another flavor level. It was filling too and the leftovers are great for lunch!
1 Tbsp extra-virgin olive oil
1/2 medium yellow onion, diced
2 celery stalks, thinly sliced
2 medium carrots, thinly sliced
1 large leek, white and light green parts only, rinsed and thinly sliced
6 garlic cloves, minced
3 cups baby red potatoes, diced into 1/4 inch pieces
4 cups chicken broth
1 tsp dried thyme
8 oz ham, diced
2 cups kale, torn into small pieces (I used a blend of baby kale and spinach)
salt and fresh ground pepper
In a Dutch oven, heat the olive oil over medium heat. Add the onion, carrots and leeks. Saute until the onions begin to soften. Add in the garlic and cook for 30 seconds. Add the broth, potatoes and thyme. Bring to a boil and then reduce heat. Cover and simmer until the potatoes and vegetables are tender.
Using an immersion blender, blend half to the soup until it’s smooth. You can also transfer half the soup to a blender or food processor and process until smooth if you do not have an immersion blender. Add the diced ham and kale. Cook until the ham is warmed through and the kale has wilted. Season with salt and fresh ground pepper.
Source; The Real Food Dietitians