Cream of Potato & Ham Soup

I had a ten pound bag of potatoes and some leftover ham and went on a search for a good ham and potato soup recipe - that was dairy free and gluten free. I found one on that adapted exceptionally well! Here it is with my adaptations.

3 1/2 cups (or so) peeled and diced potatoes
1/3 cup (or so) diced celery
1/3 cup (or so) chopped onion
3/4 cup (or so) chopped ham
2 cans chicken broth
1/2 teaspoon salt
1/2 to 3/4 teaspoon black pepper
5 tablespoons butter
5 tablespoons all-purpose GF flour
2 cups soy milk

Combine the potatoes, celery, onion, ham and chicken broth in a  large pot. 
Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. 
Stir in the salt and pepper.
In a separate saucepan, melt butter over medium-low heat. 
Whisk in flour and cook, stirring constantly until thick, about 1 minute. 
Slowly stir in milk as not to allow lumps to form until all of the milk has been added. 
Continue stirring over medium-low heat until thick, about 10 minutes.
Stir the milk mixture into the soup cook until heated through. 
Serve with bacon bits, cheese (dairy free if needed), and chives. 

If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

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