Ham & Potato Soup

Category

I’m Bailey. Former 300 pound chip eatin' couch potato. Current Paleo goddess. Just kidding. No, but I have found my passion for health, cooking and finally living like I mean it, all while dropping over 120 pounds naturally.

INGREDIENTS
 6 baby blonde potatoes or 2 large white potatoes, peeled and diced (3 cups)
 1 medium yellow onion, diced
 3 carrots, peeled and diced
 4 celery stalks, diced
 2 cups cooked ham, diced
 4 sprigs fresh thyme or 1 teaspoon dried thyme
 3 tbsp fresh parsley, chopped or 3 tsp dried parsley
 1 tbsp minced garlic
  tsp salt
  tsp pepper
 4 cups chicken broth
 4 cups water
 1 cup Nutpods Original cream or your favorite compliant replacement for heavy whipping cream
 2 tbsp tapioca flour

INSTRUCTIONS
1

Place all ingredients into slow cooker except for the tapioca flour and cream

2

Add 1 more cup chicken broth if there’s not enough liquid to cover ingredients

3

Turn slow cooker on low and cook for 6-8 hours

4

Once done, in a sauce pan, add cream and tapioca flour on medium/low heat

5

Whisk to combine and continue whisking until thick and bubbling

6

Remove thyme sprigs from soup

7

Pour cream sauce into slow cooker and use whisk to combine with soup

8

If you desire a thicker cream consistency, repeat steps to double the batch of cream then add to slow cooker

Ingredients

INGREDIENTS
 6 baby blonde potatoes or 2 large white potatoes, peeled and diced (3 cups)
 1 medium yellow onion, diced
 3 carrots, peeled and diced
 4 celery stalks, diced
 2 cups cooked ham, diced
 4 sprigs fresh thyme or 1 teaspoon dried thyme
 3 tbsp fresh parsley, chopped or 3 tsp dried parsley
 1 tbsp minced garlic
  tsp salt
  tsp pepper
 4 cups chicken broth
 4 cups water
 1 cup Nutpods Original cream or your favorite compliant replacement for heavy whipping cream
 2 tbsp tapioca flour

Directions

INSTRUCTIONS
1

Place all ingredients into slow cooker except for the tapioca flour and cream

2

Add 1 more cup chicken broth if there’s not enough liquid to cover ingredients

3

Turn slow cooker on low and cook for 6-8 hours

4

Once done, in a sauce pan, add cream and tapioca flour on medium/low heat

5

Whisk to combine and continue whisking until thick and bubbling

6

Remove thyme sprigs from soup

7

Pour cream sauce into slow cooker and use whisk to combine with soup

8

If you desire a thicker cream consistency, repeat steps to double the batch of cream then add to slow cooker

Ham & Potato Soup

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