Breastfeeding Friendly Creamy Ham and Potato Soup
Total time50 min
Prep time15 min
Cook time35 min
4.8(20)
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Learn more →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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