This Paleo Whole30 Ham and Potato Soup is thick, creamy, and so filling. It’s delicious while being gluten free, dairy free, and low FODMAP.
This soup is hearty and so comforting. It’s a great way to use up holiday ham you may have or buy ham just to make this. It’s that good!
It is actually pretty hard for me to find a sugar free/nitrate free ham. My local stores don’t carry it so online is where I have to find it. I bought a huge ham over the Christmas holiday to make a few recipes with. Butcher Box is where I ordered it from and it’s a special only offered a couple times of year, but it’s completely sugar free/nitrate free and so delicious. It was also affordable and great to have delivered to my door. Definitely check to see if they’re offering it. Peterson’s also sells it online and in some bigger retail stores. (This is much pricier than Butcher Box!)
Low FODMAP Soup
Using green onion and garlic oil and water (instead of broth) keep this soup low FODMAP. It’s also important to not use honey ham which is very common. This soup is still packed with flavor and creaminess.
I want to mention that I don’t use any salt in the soup besides the salt in the ham. I’m usually all for flavoring every layer, but I find ham to be so salty that this soup does not need any additional salt. You can of course season it to your taste preference.
I think you will love this paleo Whole30 ham and potato soup because it’s delicious and a soup the whole family will love.
Here are some more soups to try:
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Paleo Whole30 Ham and Potato Soup
- 1 tablespoon garlic oil
- 2 1/2 cups diced carrots
- 1/2 cup diced green onion
- 5 cups water
- 1-2 teaspoons fresh thyme
- 1 1/2 pounds Yukon Gold potatoes, diced
- 1 cup almond milk
- 1 pound ham, chopped
- 5 cups baby kale, 2.5oz
- Add the garlic oil to a large stock pot and add in the carrots and green onion. Cook over medium heat for 5 minutes, stirring regularly.
- Add in the water, thyme, and potaotes and bring soup to a boil. Reduce heat to medium/low and simmer for 15 minutes, until potaotes are tender.
- Turn the heat off and add in the almond milk. Use an immersion blender to blend the soup a little, still leaving chunks, but blending enough to add creaminess.
- Add in the ham and kale and cook 5 minutes, until kale is wilted.
- Store in the fridge up to 7 days.
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