For wintertime comfort food, you can’t do better than this hearty soup, especially if you’re saddled with leftovers and have lots of extra ham on hand. Use tender-skinned red potatoes and leave them unpeeled: Peeling them strips them of some of their fiber and nutrients.
YIELD: 4 TO 6 SERVINGS
LOW FODMAP CREAMY HAM AND POTATO SOUP Ingredients
- 1½ POUNDS (680 G) RED POTATOES, DICED INTO
- ¾-INCH (2 CM) CUBES (ABOUT 4½ CUPS)
- 1 STALK OF CELERY, SLICED
- 2 CUPS (300 G) DICED COOKED HAM
- 4 CUPS (946 ML) CHICKEN BROTH OR CHICKEN STOCK (PAGE 110 OR 109)
- 4 TABLESPOONS (55 G) UNSALTED BUTTER OR MARGARINE
- 3 TABLESPOONS (30 G) BASIC FLOUR BLEND
- 1½ CUPS (355 ML) LACTOSE-FREE OR NONDAIRY MILK
- 1 TEASPOON KOSHER SALT (OR TO TASTE)
- ½ TEASPOON FRESHLY GROUND BLACK PEPPER
- 4 SCALLIONS (GREEN PARTS ONLY), SLICED
LOW FODMAP CREAMY HAM AND POTATO SOUP Steps
- Place the potatoes, celery, diced ham, and chicken broth or stock in a large stockpot or
Dutch oven and bring to a boil.
- Reduce the heat to medium or medium-low and simmer for about 15 minutes or until the potatoes and celery
are tender. (You’ll need a good simmer to cook the potatoes and celery, but try not to simmer so
vigorously that all the liquid gets cooked off.)
- Meanwhile, melt the butter in a medium saucepan over medium heat.
- Stir in the Basic Flour Blend.
- Slowly add the milk while constantly stirring.
- Continue cooking and stirring over medium heat for a few minutes or until the mixture has thickened.
- Once the potatoes and celery are tender, slowly add the butter mixture, while stirring.
- Season the soup with the kosher salt and black pepper and serve hot, topped with the sliced scallions.