Dairy-Free Creamy Potato and Ham Soup
If you’re making a ham for Easter dinner, don’t toss that bone! It makes the most delicious broth—and it’s the easiest thing in the world! Plus, it makes the base for this seriously dreamy Creamy Potato and Ham Soup.
Which is magically dairy-free!
Did you know that if you simmer down a few potatoes with the other veggies in the broth then buzz it all up in the blender after cooking, you’ll automatically create a creamy, bisque-style soup? No need for dairy!
A total win!
And that’s exactly what we do here for this Dairy-Free Creamy Potato and Ham Soup. Set the ham bone to cook down in some water with some carrots, onions and celery for a few hours. Then remove the bone and cook up the soup with fresh veggies and potatoes. Once all the veggies are tender, we buzz it up with an immersion blender, then add a little almond milk for added creaminess.
Then we top it off with some diced ham (whatever was left on the bone) and some crispy broccoli florets. It’s a loaded potato soup flavor in a gorgeously refined bowl.
Leftovers never looked so pretty.
P.S. Have other Easter leftovers that you’re trying to use? Mashed potatoes? Roasted veggies? They can all have a home right here in this Dairy-Free Creamy Potato and Ham Soup!
- Mashed Potatoes: Instead of adding raw potatoes to the other veggies in the soup, just add a few spoonfuls of mashed potatoes in the last 10 minutes of cooking the soup, then buzz it all up!
- Roasted Veggies: Briefly re-toast the broccoli, asparagus, brussels sprouts, etc, then use those as the topping on the soup—if it went well with the ham on Sunday, it will still be delicious here!
- 1 ham bone
- 3 celery stalks separated
- 3 carrots separated
- 2 onions
- 2 bay leaves
- 3 cloves garlic minced
- 4 medium russet potatoes
- 1/4 teaspoon cayenne
- 1/2 teaspoon ground mustard
- 1/4 teaspoon freshly cracked black pepper
- 1 teaspoon salt
- 1 small head broccoli cut into florets
- 3 tablespoons olive oil separated
- 1 tablespoon parsley
In a large stockpot, place the ham bone, 1 celery stalk, 1 carrot, 1 onion chopped into large pieces, and the bay leaves. Cover with water and bring to a boil. Lower to a simmer and let cook for 2-3 hours.
Remove the ham bone from the pot and strain the stock into a large bowl.
Return the stockpot to the medium heat and add 2 tablespoons of olive oil to the pot. Dice the remaining 2 celery stalks, 2 carrots and onion into small pieces. Add to the pot and saute for 8-10 minutes until softened. Add the minced garlic and cook for an additional minute.
Toss in the potatoes, cayenne, mustard, cracked black pepper and salt. Stir, then add the ham broth back to the pot. Bring to a boil, then lower to a simmer. Cook for 45 minutes.
Roast the broccoli: Preheat the oven to 425ºF. Chop the broccoli into small florets and place on a sheet pan with the remaining tablespoon of broccoli and a little salt and pepper if you want. Roast for 20 minutes until crispy.
While soup and broccoli are cooking, pull the ham bone to remove all pieces of meat and chop into bite sized pieces.
The soup is ready when the potatoes are very soft. Remove soup from the heat and blend until smooth with an immersion blender or in small batches in a high-speed blender. Add in the diced ham and ladle into bowls. Top with the crunchy broccoli and parsley!