Creamy Dairy Free Potato Ham and Leek Soup
A comforting, dairy free soup packed with smoky ham, tender baby potatoes, and sweet leeks. Perfect for a cozy weeknight dinner that is ready in just 45 minutes!
Ingredients
- 2 cups diced ham
- 3 celery stalks chopped
- 3 carrots chopped
- 1 medium sweet onion chopped
- 1 1/2 pounds baby potatoes halved
- 3 leeks halved and sliced
- 1 bay leaf
- 4 cups unsweetened dairy free milk such as almond or oat
- 3 cups vegetable or chicken stock divided
- 2 tablespoons all purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon coarse salt
- Black pepper to taste
Instructions
- Heat a large Dutch oven or stockpot over medium high heat.
- Add the diced ham, chopped celery, carrots, and sweet onion. Sauté, stirring frequently, for about 5 minutes until the onions are translucent and the ham is slightly browned.
- Stir in the halved baby potatoes, sliced leeks, and the bay leaf.
- Pour in the dairy free milk and 2 cups of the stock.
- Cover the pot and bring the mixture to a boil.
- Once boiling, reduce the heat and simmer for about 15 minutes, or until the potatoes are tender and the carrots have softened.
- In a small bowl, whisk together the remaining 1 cup of stock with the flour and cornstarch until smooth.
- Gradually stir the flour mixture into the soup.
- Continue to cook, stirring occasionally, until the broth has thickened to your liking.
- Remove the bay leaf and adjust the seasoning with salt and black pepper before serving.