Cream of No Cream Ham and Potato Soup

There's no cream - or any dairy product - in this creamy ham and potato soup. Pureed white kidney beans provide the creamy texture. It's a good way to get one more meal from your leftover ham.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 361 Calories

Ingredients

• 2 tablespoons vegetable oil
• 8 cups chicken broth
• 6 potatoes, chopped
• 1 cup frozen corn
• 1 cup chopped cooked ham
• 1 meaty ham bone
• 1 (19 ounce) can white kidney beans, drained and rinsed
• 5 stalks celery with leaves, chopped
• 0.5 teaspoon minced garlic
• 0.25 onion, chopped

Recipe Instructions

Step 1

Heat vegetable oil in a large soup pot over medium heat; cook potatoes, celery, white kidney beans, onion, and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.

Step 2

Pour chicken broth over the vegetables and place ham bone into the soup. Bring soup to a boil.

Step 3

Reduce heat to low and simmer soup until potatoes are tender, about 20 minutes; remove ham bone and 2 cups of vegetables and kidney beans. Place the 2 cups vegetables and beans into a blender and process until pureed.

Step 4

Stir chopped ham into soup and pour in the pureed vegetables. Mix in corn and let the soup heat through before serving.