Cream-Free Ham and Potato Soup

This hearty soup combines tender ham and potatoes for a comforting meal without any cream. It's simple to make and perfect for warming up on a chilly day.

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TIME50 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

2 tablespoons vegetable oil 6 potatoes, chopped 5 stalks celery with leaves, chopped 1 (19 ounce) can white kidney beans, drained and rinsed ¼ onion, chopped ½ teaspoon minced garlic 8 cups chicken broth 1 meaty ham bone 1 cup chopped cooked ham 1 cup frozen corn

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating some vegetable oil in a large pot over medium heat. Add the potatoes, celery, white kidney beans, onion, and garlic, and cook everything together until the onion turns a nice light brown, which should take about 10 to 15 minutes. Next, pour in the chicken broth and toss in the ham bone. Bring the soup up to a boil, then lower the heat and let it simmer gently until the potatoes are soft, around 20 minutes. Once the veggies are tender, take out the ham bone along with about two cups of the vegetables and beans. Blend those veggies until smooth, then stir the chopped ham back into the pot. Finally, pour in the pureed veggies and mix in the corn. Let everything warm through before serving, and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use leftover ham or smoked ham for the best flavor.
- Cut potatoes into even pieces to ensure they cook evenly.
- Simmer the soup gently to avoid breaking down the potatoes too much.

Why you’ll love it

This soup is warm and comforting without relying on cream. It highlights the natural flavors of ham and potatoes, making it hearty yet light. It’s a great option for those who want a rich taste without added dairy.

Serving ideas

Serve with crusty bread or a simple green salad for a complete meal. A sprinkle of fresh herbs like parsley or chives adds a fresh touch. This soup pairs well with a side of roasted vegetables or a light sandwich.

Storage & leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to keep the potatoes from becoming mushy. You can also freeze the soup for up to 2 months—thaw overnight in the fridge before reheating.