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Cream of No Cream Ham and Potato Soup
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Creamless creamy ham and potato soup made with pureed white kidney beans for a velvety texture. Perfect for using up leftover ham!
Ingredients:
  • 2 tablespoons vegetable oil
  • 6 potatoes, chopped
  • 5 stalks celery with leaves, chopped
  • 1 (19 ounce) can white kidney beans, drained and rinsed
  • 0.25 onion, chopped
  • 0.5 teaspoon minced garlic
  • 8 cups chicken broth
  • 1 meaty ham bone
  • 1 cup chopped cooked ham
  • 1 cup frozen corn
Instructions:
  • In a large soup pot over medium heat, sizzle potatoes, celery, white kidney beans, onion, and garlic in vegetable oil until the onion turns golden brown, about 10 to 15 minutes.
  • Cover the vegetables with flavorful chicken broth and add the ham bone to enhance the soup's richness. Bring the soup to a boil to intensify the flavors.
  • Lower the heat and let the soup gently simmer until the potatoes are soft, approximately 20 minutes. Remove the ham bone, 2 cups of vegetables, and kidney beans. Blend the vegetables and beans in a blender until smooth.
  • Combine chopped ham with the soup and add the pureed vegetables. Fold in corn and allow the soup to heat through. Serve when ready.

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