Ham and Potato Soup
A kid-favorite ham and potato soup that is thickened with a cauliflower and potato puree, making it gluten free and easily adapted to dairy free as well.
Servings: 16 1-cup servings
Ingredients
- Leftover ham bone
- 1 Small yellow onion diced small
- 2-3 cloves Garlic minced
- 1 stalk Celery diced small
- 2 cups Carrots (about 3 large) diced small
- 1 Small head cauliflower rough chopped
- 8 cups Yellow potatoes unpeeled, diced small
- 1 cup Milk
- 1/2 cup Sour cream
- 1-2 cups Shredded cheddar or "Mexican blend" cheese
- 1 10 oz can Sweet corn recommend Green Giant "Niblets"
- Salt and Pepper to taste
Instructions
- Fill large soup pot with about 3 quarts of water and ham bone. Bring to a low boil over medium high heat and allow to simmer for about an hour while you prepare the vegetables.
- In a medium pot, melt a tablespoon or two of butter and saute diced onions until softened. Add minced garlic and diced celery. Saute for a few minutes to release the flavors then add in the carrots. Saute all of the veggies together until the celery is softened and starting to brown, adding a bit more butter if needed.
- Once broth has simmered for an hour, remove the ham bone and discard. Set aside 2 cups of broth, then add the sauteed vegetables to the soup pot.
- Add half of the diced potatoes to the soup pot and lower heat to medium.
- Using the same medium pot, pour reserved broth over chopped cauliflower and the other half of the diced potatoes. Simmer potatoes and cauliflower in broth until they can be easily mashed.
- If using dairy, add one cup of milk to the cauliflower/potato pot and transfer to a blender or use an immersion blender to blend until smooth. If not using dairy, blend as is or add a bit of water or additional broth if needed for blending.
- Add chopped ham and broccoli to the soup pot and simmer until the broccoli is bright green and tender-crisp.
- Pour blended mixture into pot and reduce heat to low. Stir to combine.
- Drain can of corn and add to the soup. If using dairy, add the sour cream and shredded cheese here as well. Heat on low for a minute to heat the corn and melt the cheese.