Creamy Ham and Potato Soup Recipe | Yummly
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Creamy Ham and Potato Soup

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Creamy Ham and Potato Soup

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This recipe is courtesy of I Heart Umami.


  • 1 1/2 Tbsp. ghee
  • 9 oz. carrots (diced)
  • 9.5 oz. leek (diced and rinsed, only use the white and pale green parts)
  • coarse sea salt (to taste)
  • 25 oz. Yukon Gold potatoes (peeled and diced)
  • 1/8 tsp. ground black pepper (or to taste)
  • 3 cups chicken stock
  • 7 oz. ham steak (cubed)
  • 1 cup dairy free creamer (unsweetened, or less 2/3-1 cup)
  • 1 1/2 Tbsp. cassava flour
  • fresh chives (or thyme, for garnish, chopped, optional)
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    1. In a large soup pot or Dutch oven, melt and ghee butter over medium heat. Add the carrots and leek and sauté over medium-high heat for about 1 minute. Season with 2 small pinches of salt.
    2. Add the potatoes, pepper, and 2 small pinches of salt. Sauté for 1 minute. Stir often.
    3. Add the stock and the ham. Scrape the bottom of the pot with a wooden spoon to make sure nothing is stuck to the pot.
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