Hearty & Healthy Ham and Potato Soup: A Deliciously Guilt-Free Comfort Food
There’s nothing quite like a warm bowl of ham and potato soup on a chilly day. It’s comforting, filling, and brings back memories of cozy family dinners. But traditional recipes can be heavy on the cream and sodium, leaving you feeling sluggish afterward. This recipe offers a delicious and healthier take on the classic, packed with flavor but light on the guilt. We’ll use lean ham, smart ingredient swaps, and plenty of vegetables to create a soup that’s both satisfying and good for you. Get ready to enjoy a bowl of pure comfort without compromising your health goals!
## Why This Ham and Potato Soup is Healthier
Before we dive into the recipe, let’s talk about what makes this version healthier than your average ham and potato soup:
* **Lean Ham:** We’re using lean ham, which significantly reduces the fat content compared to regular ham. Look for ham labeled “lean” or “extra lean” at your grocery store. Trim off any visible fat before dicing.
* **Reduced Sodium:** Ham is naturally high in sodium, so we’re carefully balancing the other ingredients to minimize the need for extra salt. We’ll use low-sodium broth and rely on herbs and spices for flavor.
* **Less Cream, More Flavor:** Instead of relying on heavy cream, we’ll use a small amount of milk (or even better, unsweetened almond milk or cashew milk) for creaminess, and enhance the flavor with vegetables and spices.
* **Vegetable Power:** We’re adding extra vegetables like carrots, celery, and onions, which not only boost the nutritional value but also add depth of flavor.
* **Smart Thickening:** Instead of relying heavily on flour or cream to thicken the soup, we’ll use a portion of the potatoes to create a naturally creamy texture.
## Ingredients You’ll Need
* 1 tablespoon olive oil
* 1 cup chopped onion
* 1 cup chopped celery
* 1 cup chopped carrots
* 4 cloves garlic, minced
* 4 cups low-sodium chicken broth (or vegetable broth)
* 1 pound Yukon Gold potatoes, peeled and cubed
* 1/2 pound lean ham, diced
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* 1/4 teaspoon black pepper
* 1 bay leaf
* 1 cup milk (or unsweetened almond milk/cashew milk)
* 2 tablespoons chopped fresh parsley, for garnish (optional)
* Salt to taste (if needed)
## Step-by-Step Instructions
Follow these detailed instructions to create your delicious and healthy ham and potato soup:
**Step 1: Sauté the Aromatics**
* Heat the olive oil in a large pot or Dutch oven over medium heat.
* Add the chopped onion, celery, and carrots. Sauté for 5-7 minutes, or until the vegetables are softened and the onions are translucent. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
**Why this step is important:** Sautéing the vegetables releases their natural flavors, creating a flavorful base for the soup. This is a crucial step in building a rich and complex flavor profile.
**Step 2: Build the Soup Base**
* Pour in the low-sodium chicken broth (or vegetable broth). Make sure to scrape the bottom of the pot to dislodge any browned bits (fond) that may have stuck during sautéing. These browned bits add extra flavor to the soup.
* Add the cubed potatoes, diced ham, dried thyme, dried rosemary, black pepper, and bay leaf. Stir well to combine all the ingredients.
**Why this step is important:** The broth provides the liquid base for the soup, while the potatoes and ham will add substance and flavor. The herbs and spices will infuse the soup with warmth and aroma.
**Step 3: Simmer the Soup**
* Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
**Why this step is important:** Simmering allows the flavors to meld together and the potatoes to cook through completely. This is essential for achieving the desired texture and flavor of the soup.
**Step 4: Partially Blend the Soup (Optional)**
* This step is optional but highly recommended for a creamier texture. Carefully remove about 1-2 cups of the soup (mostly potatoes) and transfer it to a blender or use an immersion blender to blend until smooth.
* Pour the blended soup back into the pot and stir well to combine.
**Why this step is important:** Blending a portion of the soup thickens it naturally without adding extra flour or cream. This creates a creamy and satisfying texture while keeping the soup healthy.
**Step 5: Add Milk and Adjust Seasoning**
* Stir in the milk (or unsweetened almond milk/cashew milk). Heat through gently, but do not boil.
* Taste the soup and adjust the seasoning as needed. Add salt and pepper to taste. Remember that ham is naturally salty, so you may not need much additional salt. It’s always best to start with a small amount and add more if needed.
**Why this step is important:** Adding milk adds creaminess and richness to the soup. Adjusting the seasoning is crucial for bringing out the best flavors and ensuring the soup is perfectly balanced to your taste.
**Step 6: Serve and Garnish**
* Remove the bay leaf before serving.
* Ladle the soup into bowls and garnish with fresh chopped parsley (if desired).
* Serve warm and enjoy!
## Tips and Variations
* **Make it vegetarian:** Omit the ham and use vegetable broth instead of chicken broth. Add a can of drained and rinsed cannellini beans or great northern beans for extra protein.
* **Add more vegetables:** Feel free to add other vegetables like corn, green beans, or spinach. Add them during the last 5-10 minutes of cooking so they don’t become overcooked.
* **Spice it up:** Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
* **Use different potatoes:** Russet potatoes can be used, but they tend to be starchier and may require more blending to achieve a smooth texture. Yukon Gold potatoes are ideal because they are naturally creamy.
* **Slow Cooker Option:** You can easily adapt this recipe for a slow cooker. Sauté the vegetables in a skillet before adding them to the slow cooker. Combine all the ingredients (except the milk) in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the milk during the last 30 minutes of cooking.
* **Freezing Instructions:** Let the soup cool completely before transferring it to freezer-safe containers. Leave some headspace in the containers, as the soup will expand when frozen. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
* **Storage Instructions:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
## Serving Suggestions
This hearty ham and potato soup is delicious on its own, but it’s even better when paired with:
* **Crusty bread:** A slice of crusty bread is perfect for dipping into the soup and soaking up all the flavorful broth.
* **Grilled cheese sandwich:** A grilled cheese sandwich is a classic pairing with tomato soup, but it’s also delicious with ham and potato soup.
* **Side salad:** A simple side salad with a vinaigrette dressing provides a refreshing contrast to the richness of the soup.
* **Crackers:** Serve with your favorite crackers for a quick and easy meal.
## Nutritional Information (approximate, per serving)
* Calories: Approximately 250-300 (depending on ingredients used)
* Fat: 8-12 grams
* Protein: 15-20 grams
* Carbohydrates: 30-35 grams
* Fiber: 4-6 grams
*Note: This is an estimate. Refer to the nutritional information on the specific products you use for the most accurate information.*
## Making it Gluten-Free
This recipe is naturally gluten-free. However, it’s important to double-check the labels of your chicken broth and ham to ensure they don’t contain any gluten-containing ingredients. Many commercially prepared broths can contain hidden gluten.
## Considerations for Dietary Restrictions
* **Dairy-Free:** To make this soup dairy-free, use unsweetened almond milk or cashew milk instead of regular milk.
* **Low-Sodium:** Use low-sodium chicken broth and be mindful of the salt content of your ham. You may need to reduce or eliminate the added salt.
* **Weight Watchers:** This recipe can easily be adapted to be Weight Watchers friendly. Use extra-lean ham, low-fat milk, and plenty of vegetables. Track your points accordingly.
## Key to Success: Quality Ingredients
Using high-quality ingredients makes a significant difference in the taste and overall quality of your ham and potato soup. Opt for fresh, flavorful vegetables, lean ham, and low-sodium broth.
## Conclusion
This healthier ham and potato soup is a delicious and satisfying way to enjoy a classic comfort food without the guilt. With its lean ingredients, flavorful vegetables, and smart ingredient swaps, it’s a soup you can feel good about eating. So, gather your ingredients, follow the instructions, and get ready to enjoy a warm and comforting bowl of goodness. Enjoy!
## Frequently Asked Questions (FAQ)
* **Can I use russet potatoes?**
Yes, you can use russet potatoes, but they are starchier than Yukon Gold potatoes. You may need to blend more of the soup to achieve a creamy texture. Yukon Gold potatoes are recommended for their natural creaminess.
* **Can I use leftover ham?**
Absolutely! This is a great way to use up leftover ham from a holiday meal. Just dice the ham and add it to the soup as directed.
* **How long does the soup last in the refrigerator?**
The soup will last for 3-4 days in the refrigerator when stored in an airtight container.
* **Can I make this soup in a pressure cooker (Instant Pot)?**
Yes, you can! Sauté the vegetables using the Sauté function. Then add the broth, potatoes, ham, herbs, and spices. Cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes, then a quick release. Stir in the milk after opening the lid.
* **What kind of ham is best to use?**
Lean ham is best for a healthier option. Look for ham labeled “lean” or “extra lean” at your grocery store. You can use ham steaks, ham shanks, or any other type of ham, as long as it’s lean. Trim off any visible fat before dicing.
* **Can I add cheese?**
Yes, you can add cheese! A sprinkle of shredded cheddar cheese or a dollop of sour cream can be a delicious addition. However, keep in mind that this will increase the fat and calorie content of the soup.
* **Why is my soup too thick?**
If your soup is too thick, add more broth or milk to thin it out. Stir well to combine. The thickness of the soup can vary depending on the type of potatoes used and how much of the soup you blend.
* **Why is my soup not thick enough?**
If your soup is not thick enough, you can blend more of the soup or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Stir the slurry into the soup and cook for a few minutes until it thickens.
* **Can I use evaporated milk instead of regular milk?**
Yes, you can use evaporated milk instead of regular milk. It will add a richer and creamier flavor to the soup. Use the same amount of evaporated milk as you would regular milk.