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| Cream of No Cream Ham and Potato Soup |
"A creamy, easy ham and potato soup that surprisingly contains no dairy! Perfect for a cool day when you need something warm and satisfying. So many different ways to switch things up! Different veggies, cheese, meat. Serve with warm toast. Yum!"
Ingredients :
- 2 tablespoons vegetable oil
- 6 potatoes, chopped
- 5 stalks celery with leaves, chopped
- 1 (19 ounce) can white kidney beans, drained and rinsed
- 1/4 onion, chopped
- 1/2 teaspoon minced garlic
- 8 cups chicken broth
- 1 meaty ham bone
- 1 cup chopped cooked ham
- 1 cup frozen corn
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 50M |
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- Heat vegetable oil in a large soup pot over medium heat; cook potatoes, celery, white kidney beans, onion, and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
- Pour chicken broth over the vegetables and place ham bone into the soup. Bring soup to a boil.
- Reduce heat to low and simmer soup until potatoes are tender, about 20 minutes; remove ham bone and 2 cups of vegetables and kidney beans. Place the 2 cups vegetables and beans into a blender and process until pureed.
- Stir chopped ham into soup and pour in the pureed vegetables. Mix in corn and let the soup heat through before serving.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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