LOW FODMAP DIET HAM POTATO SOUP Recipe

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

  1. Place the potatoes, celery, diced ham, and chicken broth or stock in a large stockpot or
    Dutch oven and bring to a boil.
  2. 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.)
  3. Meanwhile, melt the butter in a medium saucepan over medium heat.
  4. Stir in the Basic Flour Blend.
  5. Slowly add the milk while constantly stirring.
  6. Continue cooking and stirring over medium heat for a few minutes or until the mixture has thickened.
  7. Once the potatoes and celery are tender, slowly add the butter mixture, while stirring.
  8. Season the soup with the kosher salt and black pepper and serve hot, topped with the sliced scallions.

LOW FODMAP CREAMY HAM AND POTATO SOUP Recipe

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 6

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 Method

  1. Place the potatoes, celery, diced ham, and chicken broth or stock in a large stockpot or Dutch oven and bring to a boil.
  2. 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.)
  3. Meanwhile, melt the butter in a medium saucepan over medium heat. Stir in the Basic Flour Blend.
  4. Slowly add the milk while constantly stirring.
  5. Continue cooking and stirring over medium heat for a few minutes or until the mixture has thickened.
  6. Once the potatoes and celery are tender, slowly add the butter mixture, while stirring.
  7. Season the soup with the kosher salt and black pepper and serve hot, topped with the sliced scallions.

LOW FODMAP CREAMY HAM AND POTATO SOUP Recipe Review

User Rating

3 (1 Votes)

Summary

3.1Score

LOW FODMAP CREAMY HAM AND POTATO SOUP Recipe

author-avatar

Hello My Name is Penny Shore and I am a registered fodmap dietitian from Jolly London. I am eager to present Quality Fodmap Diet information and Great Low Fodmap Recipes.