Low Sugar Creamy Ham and Potato Soup

Total time50 min

Prep time15 min

Cook time35 min

4.8

(20)

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Ingredients

6 servings

2 tbsp garlic-infused oil
1 cup scallion green tops, thinly sliced (about 1 bunch)
2 medium carrots, peeled and diced
2 stalks celery, diced
2 lbs yukon gold potatoes, peeled and cut into ¾-inch cubes
4 cups chicken broth
1 tsp dried thyme
½ tsp smoked paprika
½ tsp black pepper
2 tbsp gluten free flour
1 ½ cups milk
½ cup heavy cream
2 cups diced cooked ham
¾ cup cheddar cheese, shredded
salt, to taste

For serving

2 tbsp fresh chives, thinly sliced (optional)
¼ cup cheddar cheese, shredded (optional)

Instructions

1
Heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the scallion green tops, carrots, and celery and cook, stirring occasionally, until the vegetables are softened and the scallions are wilted, about 5–6 minutes.
2
Sprinkle the gluten free flour over the softened vegetables and stir constantly for 1 minute, until the flour coats the vegetables and smells slightly nutty.

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