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. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-2j12qo’]
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. :)
Ingredients
- 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
- 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
- About 6-8
Instructions
- 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
- Next add the 5 cups of chicken broth, cooked ham, and uncooked red yams and white sweet potatoes
- Turn up heat to start bringing the soup pot to a boil
- 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
- Next add the can of full-fat coconut milk to the small sauce pan
- Cook mixture for another 3-5 minutes stirring occasionally until it thickens slightly and becomes creamy
- When the large soup pot begins to boil, reduce its heat to medium
- Next add the seasonings (maple syrup, mustard, and dry seasonings) to the soup pot
- Cook soup about 10-15 minutes total, or until potatoes are tender
- 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
- Note: this soup is not thick, but should be slightly creamy
- Ladle soup into bowls and garnish with bacon bits (if desired)
- Serve hot and enjoy!