Go Back
+ servings
Print Recipe
5 from 1 vote

Paleo Whole30 Ham and Potato Soup

Prep Time15 minutes
Cook Time25 minutes
Servings: 6 servings
Calories: 342kcal
Author: Jessica DeMay


  • 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.


*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. 


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