In many households, ham tends to make an appearance only during major holidays. However, it’s time to break that tradition! This delectable Dairy Free Ham and Potato Soup recipe is not only a fantastic way to utilize leftover ham but also a delightful meal that can be enjoyed any day of the week.
With the added nutritional benefits of leeks and the satisfaction of a comforting bowl of soup, this recipe has become a staple in our household!
Nutritional Benefits of Ingredients:
- Leeks: These flavorful vegetables not only add depth to the soup but also offer nutritional benefits. Leeks are rich in prebiotics, which promote a healthy gut microbiome, aiding in digestion and overall gut health.
- Ham: While ham is often reserved for special occasions, it’s a versatile ingredient that can be enjoyed year-round. It’s a good source of protein and adds a savory flavor to the soup.
- Potatoes: Potatoes are actually a staple in our house also, because of the low cost, high energy ratio, not to mention the nutrients like potassium that potatoes are rich in!
- Side Dishes: A hearty soup like this means you can serve a super simple side dish along with it. We love to just serve it with crackers, maybe a salad or just raw veggies and dip. I also love to serve this with homemade sourdough.
Incorporating dairy-free recipes into your meal rotation doesn’t mean sacrificing flavor or satisfaction. This dairy free ham and potato soup with leeks is proof that allergen-friendly cooking can be both delicious and nutritious.
Whether you’re catering to dietary restrictions or simply looking for a comforting meal to enjoy with your family, this recipe is sure to become a household favorite. So go ahead, whip up a batch, and savor the heartwarming goodness of this soul-soothing soup!
Dairy Free Ham and Potato Soup
Ingredients
- 3 whole leeks chopped
- 2 Tbsp avocado oil
- 3 cloves garlic chopped
- 5 whole potatoes cubed
- 5 cups cubed honey baked ham
- 5 cups liquid almond milk, coconut milk, water, bone broth or a combination
- 1 tsp corn starch
- to taste salt and pepper
Instructions
- Sauté leeks and garlic til softened.
- In instant pot, add potatoes, ham, liquid and salt and pepper Put on high pressure for 20 minutes.
- At this point you can let it de-pressurize on it's own, or release the pressure right away.
- Scoop about 1/2 of the broth and potatoes to blend, it’s okay if you get some ham and veggies, too. You can use an immersion blender as well.
- Mix cornscarch with cold water first, then add to blender.
- Pour blended soup back in with the chunky soup and stir til combined, enjoy!