Dairy Free Potato Ham and Leek Soup
This creamy potato ham and leek soup is rich and dairy free. It comes together quickly, and it’s the best way to use up leftover ham.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 - 10 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 2 cups diced ham
- 3 celery stalks, chopped
- 3 carrots, chopped
- 1 medium sweet onion, chopped
- 1 1/2 pounds creamer potatoes, halved
- 3 leeks, halved and sliced
- 1 bay leaf
- 4 cups unsweetened almond milk
- 3 cups chicken or vegetable broth, divided
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- Black pepper, to taste
Instructions
- Heat a Dutch oven or large stockpot to medium-high. Add ham, celery, carrot, and onion. Sauté, stirring frequently, until onions are translucent – about 5 minutes.
- Add potatoes, leeks, bay leaf, almond milk and 2 cups of broth. Cover pot and bring to a boil. Continue cooking until potatoes are tender and carrots have softened – about 15 minutes.
- In a small bowl, whisk together remaining broth, flour and cornstarch. Stir mixture into soup until combined. Allow soup to continue cooking until broth has thickened. If needed, adjust seasoning with salt and pepper.
Notes
Ingredient notes: This recipe calls for dairy free milk. We usually use almond milk, but you can use any kind you prefer or need, just make sure you’re using an unsweetened and plain flavor.
Nutrition
- Serving Size:
- Calories: 215
- Sugar: 6.6 g
- Sodium: 540.4 mg
- Fat: 5 g
- Saturated Fat: 1.2 g
- Carbohydrates: 29.1 g
- Fiber: 4.6 g
- Protein: 13.6 g
- Cholesterol: 31.7 mg
Find it online: https://www.simplywhisked.com/potato-ham-and-leek-soup/
