Dairy Free Potato Ham and Leek Soup
Warm and satisfying, this creamy potato ham and leek soup is rich, dairy free, and the perfect way to turn leftover ham into a quick, delicious meal.
Servings: 8 - 10 servings
Calories: 246kcal
Ingredients
- 2 cups diced ham
- 3 celery stalks chopped
- 3 carrots chopped
- 1 medium sweet onion chopped
- 1 1/2 pounds baby potatoes halved
- 3 leeks halved and sliced
- 1 bay leaf
- 4 cups dairy free milk unsweetened
- 3 cups vegetable or chicken stock divided
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon coarse salt
- black pepper to taste
Instructions
- Sauté the aromatics. 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.
- Simmer the soup. 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.
- Thicken the soup. 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.
Nutrition
Calories: 246kcal | Carbohydrates: 43g | Protein: 12g | Fat: 4g | Cholesterol: 18mg | Sodium: 734mg | Fiber: 5g | Sugar: 16g | Vitamin C: 24mg