Ham and Potato Soup

By asaucykitchen.com,
https://www.asaucykitchen.com/dairy-free-ham-and-potato-soup/
2022-01-05T19:25:52

Ingredients:

• 1/4 cup olive oil
• 1 large white onion, diced
• 1 large celery stalk, diced
• 1 large carrot, diced
• 2 tablespoons thyme
• 2 1/2 cups cooked ham, diced
• 5 tablespoons | 45 g gluten free flour
• 1 1/2 pounds russet potatoes, diced into 1/2 inch cubes
• 5 cups | 1.2 litres chicken stock
• 2 dried leaves or 1 fresh leaf
• 2 cups kale, stalks removed and cut into bite sized pieces
• 1/2 - 1 teaspoon salt (amount of salt needed will vary depending on your choice of stock)

Instructions:

1. Warm the olive oil in a large soup pot over a medium heat. Add the onion, celery and carrot and pinch of salt. Cook 8-10 minutes until onion is translucent and soft. Add the thyme stalks and ham and cook 2 minutes. Stir in the flour and cook another 2 minutes. Stir in the potatoes. Add the chicken stock and bay leaves and mix everything together. Raise the temperature to bring the soup up to a boil the reduce the heat down to maintain a gentle simmer. Let the soup simmer at least 15 minutes until the potatoes are fork tender. Stir in the kale and cook another few minutes until the leaves have wilted and softened. Add 1/2 teaspoon salt and black pepper. Taste your season and season with more salt as needed. Take this time to pick out the bay leaves and any thyme stalks floating around. The thyme leaves should have naturally fallen off by this point. Serve hot and enjoy. Once completely cooled, keep leftovers stored in the fridge for 3-4 days.