Ham and Potato Soup
Servings: 6 servings
Calories: 342kcal
Ingredients
- 1 tablespoon garlic oil
- 2 ½ cups diced carrots
- ½ cup diced green onion
- 5 cups water
- 1-2 teaspoons fresh thyme
- 1 ½ pounds Yukon Gold potatoes, diced
- 1 cup almond milk
- 1 pound ham, chopped
- 5 cups baby kale, 2.5oz
Instructions
- 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.
Notes
*Use coconut milk for nut free
*If you don't need it low FODMAP then use 2-3 cloves of fresh garlic and you can use bone broth. Just be aware of the salt in those as the ham is very salty.
Nutrition
Calories: 342kcal | Carbohydrates: 28g | Protein: 21g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 47mg | Sodium: 1036mg | Potassium: 1084mg | Fiber: 7g | Sugar: 4g | Vitamin A: 14589IU | Vitamin C: 80mg | Calcium: 242mg | Iron: 3mg