• Tracey

Nourishing Ham and Potato Soup

Updated: Nov 19

My favorite food is soup. I love how versatile, flavorful and nourishing it is. I use homemade bone broth in most all of the soups that I make and that’s probably why I’ve come to love it so much. There was about a year at the beginning of my real food journey where I was making bone broth regularly just so that I could have a mug of it every night before bed. All of the research I had done touted the regular consumption of bone broth to improving thyroid health and so I gave it a try and eventually looked forward to mug of broth each night. Looking back on that time, I’m sure it played a major role in my overcoming Hashimoto’s disease and improving my health in general. While I don't drink it every night anymore, I have found a lot of recipes that I cook with regularly that call for broth and I try to incorporate those recipes into my meal plans frequently.


One of the recipes I use, and I’m sharing with you today, is inspired from a blog called Nourished Kitchen. I haven’t changed much from the original recipe because it’s just so good and all of the flavors really go well together. I often make it when we have friends or family over for dinner. It’s simple, low prep, full of good veggies and herbs, and I’m almost always asked to share the recipe. So, here it is. Enjoy!



Nourishing Ham and Potato Soup

Ingredients:

  • 2 tablespoons ghee or grass-fed butter

  • 2 leeks, sliced thin

  • 1 tablespoon dried thyme leaves

  • 1.5 pounds ham*

  • 4 carrots, chopped or sliced thin

  • 4-6 potatoes (I aim for about ½ a pound of potatoes)

  • 4 cups bone broth

  • 2 cups filtered water

  • 1 teaspoon sea salt

Directions:

  1. In a heavy stockpot, melt the butter/ghee over medium heat while you slice your leeks.

  2. When the butter/ghee starts to bubble, toss in your leeks and cook until they start to soften.

  3. Meanwhile, cube your ham and separate your thyme leaves from the stems. Add the ham and thyme to the pot once the leeks have softened.

  4. Allow this to cook for about 6 minutes while you cube your potatoes and dice your carrots.

  5. Add the potatoes and carrots to the pot and stir in your broth, water and sea salt.

  6. Let the soup simmer until the vegetables soften, about 40 minutes. Ladle and serve!


Notes:

*Make sure to purchase ham from a pig that was raised humanely and without hormones and antibiotics.




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