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Paleo Ham & Sweet Potato Soup


Are you huddled by the fire, dreaming of the day your toes will finally thaw out? This hot and hearty soup might help…

It won’t raise the temperature outside, but a steaming bowl of this flavor-packed paleo ham and potato soup will definitely make you feel all warm and cozy inside.

Here’s a little scoop on how this one came about…

I’m pleased to give my hubby a big shout out for the recipe! It was all his doing. He thought about what he wanted, shopped for the ingredients and was my ultimate taste-tester.

Gotta admit, I’m kinda proud of the guy. He’s a good cook, but this was his first original paleo recipe he’s come up with…and it’s awesome!

He insisted on it being easy to make with nothing that needed to be pre-cooked other than the ham. 

The hardest part is probably chopping up all the veggies. The rest will come together for you in no time.

We made ours with chicken broth and leftover cooked ham. Obviously if you have stock from a bone-in ham, it would be delicious as well! Note too, this one includes both red and white sweet potatoes for a little extra variety.

We made it savory with a touch of maple syrup and mustard (trust me, it’s awesome) but feel free to spice up the basic recipe any way you like. Taste while cooking and adjust accordingly. As-is, the layers of flavors in this one are pretty amazing.

Per hubby’s insistence, this soup doesn’t involve pureeing anything (he said something about not wanting baby food in his soup!) And of course this recipe is gluten-free and dairy-free.

Let us know what you think…hubby is anxiously waiting for your tasty comments. 🙂

Paleo Ham & Sweet Potato Soup

Paleo Ham & Sweet Potato Soup


  • 2 1/2 cups uncooked red yams, diced
  • 1 cup uncooked white sweet potatoes, diced
  • 2 cups of pre-cooked ham, diced
  • 1/2 cup celery, diced small
  • 1/2 cup carrots, diced small
  • 1/2 cup yellow onion, diced small
  • 5 cups of chicken broth
  • 2 tbs of coconut oil (for sautéing veggies)
  • 1 tbs arrowroot flour (powder)
  • 1 tbs of water
  • 1 can (around 13.5 oz) of coconut milk (full fat)
  • Optional: Crumbled bacon for garnish
  • Seasonings
  • 2 tbs of maple syrup
  • 1 tbs mustard (jarred)
  • 1 tsp parsley flakes
  • 1 tsp ground pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • Servings
  • About 6-8


  1. In a large soup pot, first sauté the diced celery, carrots and onion in coconut oil about 5-7 minutes, or until veggies are tender
  2. Next add the 5 cups of chicken broth, cooked ham, and uncooked red yams and white sweet potatoes
  3. Turn up heat to start bringing the soup pot to a boil
  4. While waiting on boil, in a separate small sauce pan over medium-low heat, combine 1 tbs of water with 1 tbs of arrowroot flour – whisk for about 1 minute
  5. Next add the can of full-fat coconut milk to the small sauce pan
  6. Cook mixture for another 3-5 minutes stirring occasionally until it thickens slightly and becomes creamy
  7. When the large soup pot begins to boil, reduce its heat to medium
  8. Next add the seasonings (maple syrup, mustard, and dry seasonings) to the soup pot
  9. Cook soup about 10-15 minutes total, or until potatoes are tender
  10. About 10 minutes into the soup's total cooking time, stir in the mixture you made in the small sauce pan and cook the soup for another 5 minutes
  11. Note: this soup is not thick, but should be slightly creamy
  12. Ladle soup into bowls and garnish with bacon bits (if desired)
  13. Serve hot and enjoy!

56 replies
  1. Lee
    Lee says:

    So I just made this soup….I just cannot BELIEVE how good it is. I’m not actually paleo but certainly trying to cut down on grains and sugar where I can, and have been put off a lot of paleo recipes full of strange and expensive ingredients that I can’t imagine budgeting for for my family of six. This was perfect and devoured by the kids. Thanks you for a wonderful recipe which I know I’ll make again. I also used stock from a corned beef I cooked last night and coconut cream instead of milk, delicious!

    • Trina
      Trina says:

      Lee, Wow and thank you! My mission is to create delicious recipes that just happen to be paleo using ingredients you can usually find at the grocery store. So it’s wonderful when I get a message like yours! Thanks again! 🙂

  2. Stephanie
    Stephanie says:

    I LOVE this recipe and have made it multiple times! Only thing I do different is put it all in my crock pot and let it do the work. I have made it where I put all the ingredients (minus oil and water) in and let it cook for the day. I have also done it where I cook the broth, carrots, celery and onion until soft and then I use my immersion blender to make it not so chunky (my kids don’t like chunks) and then add sweet potatoes, ham and rest of ingredients and let it finish cooking for the afternoon. It freezes really well and is great for a quick lunch. Thanks so much for sharing and l am looking forward to trying a few more of your recipes!

    • Trina B
      Trina B says:

      Stephanie, Thank you so much! I love your ideas with the slow cooker as well. I swear, the readers of this blog are genius! I’m going to be adding a page on the blog called, Chef’s at work where people can show pictures of their version of our recipes and add ideas like yours. Watch for it! 🙂

  3. Mary
    Mary says:

    I made this last night with ham bone stock and no coconut milk, because I forgot to buy it. and it was so so good. I’ve printed it off for my recipe file and will be making this again for sure!

  4. Kelly
    Kelly says:

    Made this with the left over ham tonight. Husband loved it and so did I but if it passes the husband test I know it’s good!! I cooked the ham bone first to make a ham broth to use instead of chicken. I added fresh pressed garlic to the veggies and used bacon grease instead of coconut oil. This is so good. A keeper for sure. Thanks from my husband to yours. 🙂

    • Trina B
      Trina B says:

      Kelly, My hubby loves compliments on his recipes! I will pass along your kind words. Yours sounds delicious! I’m going to make my with ham bone stock next time! 🙂

  5. Anonymous
    Anonymous says:

    I made Some homemade ham broth..would it be too much to use that instead of the chicken broth? This recipe looks perfect to make use of leftover ham and ha broth!!!

  6. CC
    CC says:

    This soup is fantastic! The broth is perfectly savory with a slight sweet hint. Overall the soup is super nourishing and addictive! Honestly I could go on for days about how much me and my husband enjoyed your recipe. Thank you!

  7. Anonymous
    Anonymous says:

    This is a very delicious and unique take on ham soup. I’m fond of the traditional ham soup but I love the veggies in this one, and the coconut milk adds a great flavor (bonus: now I’ve noticed white sweet potatoes)! Really good!

    • Trina B
      Trina B says:

      Thank you! I’m so glad you enjoyed the recipe! I used to be a big fan of ham and bean soup. This is our Paleo compromise and we love it! Thanks for your comment. 🙂

  8. nanny everything
    nanny everything says:

    Hi! I’m super excited about this recipe. .. however I can’t seem to find white sweet potatos down here in south carolina. .. i wanted to make it tomorrow… we are having a crazy cold spell and it’s 19 outside at night! Not typical for this place.. anyways, Where can I find white sweet potatoes? ?

      • peggy
        peggy says:

        This soup has now become a mainstay of my freezer!

        I put single servings into quart freezer bags and freeze it flat for lunches. After spending the morning in my office bag, or in the office fridge, I just crack up the soup inside the bag, dump it into a soup bowl and microwave for a few minutes. I always look forward to this lunch! (And it keeps me out of the nearby fast food restaurants cuz it’s better than what they can sell me!)

        I’ve also frozen 4 servings-worth in plastic-ware and it’s re-heated wonderfully too. Nothing gets mushy, and it tastes the same as right off the stove.

        Thanks for the really great recipe. This site has become my favorite!

        • Trina B
          Trina B says:

          Wow, Thank you so much Peggy! It means a lot to me when I get comments like yours. 🙂 What a brilliant idea to freeze into individual servings! I need to do more of that myself! Here’s to an awesome 2015! 🙂

    • Trina B
      Trina B says:

      Hi Leah…it should be okay set on low, but the potatoes might start to get a little mushy over time. An alternative might be to make the soup ahead of time, place it in a container in your fridge, then heat it back up in the crockpot before you’re ready to serve it.

  9. Meg D.
    Meg D. says:

    Made this for lunch yesterday, and all 4 of my boys loved it. I enjoyed the soup, and that it was quick and easy.

    • Trina B
      Trina B says:

      Yay Meg! Thank you! This is my husbands recipe and he loves to hear when people enjoy it, especially kids! Thank you for your comment. 🙂

    • Trina B
      Trina B says:

      Jennie, you can find it in almost any grocery store either in the spice or flour section. You can also use tapioca flour. I would not suggest coconut flour.

  10. Rebecca
    Rebecca says:

    This is one of the most delicious paleo meals I have had thus far. It was comforting and reminded me a lot of the ham and bean recipe my family always used to have that is now a no no for me. Thank you so much for the recipe. I ended up using 1 white sweet potato and 1 regular and it turned out great!

    • Trina B
      Trina B says:

      Thanks so much for your nice review Rebecca! Being paleo, we do miss our traditional ham and bean soup…we think this healthy version is a pretty tasty alternative!

  11. Patricia Martin
    Patricia Martin says:

    Yeah! Thank you oh fabulous one!! This looks crazy good! We are about to get hit withNor’easter that is expected to dump more snow on top of what We already have in PA! This is just what I need!

  12. jen
    jen says:

    I made this for dinner tonight and made a few changes. I made it in the crock pot with leftover ham hock with some meat still attcached. I put all ingredients in the crock except for the coconut milk, maple syrup, mustard, and the arrowroot. I cooked it on low for 7 hours and then took the ham out to get all the meat off the bone. I then blended everything without the meat so it was a smooth consistency and added the ham back to it and the other ingredients I had left out. I also used almond milk just because that is what I had open and it worked perfectly. I thought this soup was wonderful and full of flavor. Thank you for the recipe!


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