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.
- 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
- 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.