Creamy Ham and Potato Soup (dairy-free, paleo, whole30)

5 from 13 votes

Creamy Ham Potato Soup with Leeks uses leftover ham and tastes like your favorite chowder but dairy-free! A great leftover ham soup recipe!

Prep Time15

Cook Time20

Total Time35

Course: Soup

Cuisine: American

Keyword: ham and potato chowder, ham chowder, ham potato soup, healthy leftover ham recipe, leftover ham recipe, leftover ham soup

Servings: people

In a large soup pot or Dutch oven, melt and ghee butter over medium heat. Add the carrots and leek and sauté over medium-high heat for about 1 minute. Season with 2 small pinches of salt.
Add the potatoes, pepper, and 2 small pinches of salt. Sauté for 1 minute. Stir often.
Add the stock and the ham. Scrape the bottom of the pot with a wooden spoon to make sure nothing is stuck to the pot.
Lower the heat to medium and cover with a lid. Bring it to a gentle simmer and continue to cook about 15 minutes or until the potatoes and the carrots turn soft but not too mushy. Scrape and stir periodically so that all ingredients cook evenly.
Add the milk creamer, stir, and sprinkle-in the flour. Stir about 30 seconds additional. The soup should turn thicker.
Turn off the heat. Taste to see if you want to add more salt or pepper. Garnish with fresh chive or thyme. Serve hot or warm.

Storage tips:

To store it in the fridge, make the entire soup recipe with the creamer and store it in the fridge for 3-4 days.
To freeze the soup, don’t add the dairy. Because dairy doesn’t freeze well in the freezer, I recommend freezing the broth and adding the creamer when you reheat the soup on the stovetop.

Ingredient swap suggestions:

Carrots and leeks - You can also add celery. I recommend you don't skip the leeks. :)
Potatoes - I prefer Yukon gold potatoes. You can also use sweet potatoes in this recipe.
Ham - I use ham steak . Leftover ham will work really well, too.
Stock - I use chicken broth because that’s what I have. You can also use veggie broth or homemade ham broth.