Cream of No Cream Ham and Potato Soup Recipe -
Cream of No Cream Ham and Potato Soup Recipe
  • READY IN 50 mins

Cream of No Cream Ham and Potato Soup

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. 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.
  2. Pour chicken broth over the vegetables and place ham bone into the soup. Bring soup to a boil.
  3. 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.
  4. Stir chopped ham into soup and pour in the pureed vegetables. Mix in corn and let the soup heat through before serving.
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Reviews More Reviews

Apr 30, 2012

Not bad. Nice way to use leftover ham. I added some salt, pepper and a bay leaf and it flavored it up nicely.

Nov 11, 2012

I enjoyed this soup very much. I like how you puree the veggies to thicken the soup. Brilliant idea wthout adding calories.


8 Ratings

Apr 04, 2013

Fantastic! I didn't add a thing, and it was delicious. Definitely a keeper!

Jan 26, 2013

I loved this soup, but because I did not have any white beans at home, and of course, did not want to go out to the store, I left the soup as a broth. It was delicious without any thickening. I felt no need to add any other seasonings. I will definately make this again, and I may chose to leave out the beans again.

Nov 30, 2014

First of all, I wanted to note that this makes more like 12+ servings or more, not 6 as listed. I used small sweet potatoes and large celery stalks/onion. I had to pan fry the veggies in 2 batches because it was just too thick in the pot to have cooked properly in one batch. I used the biggest pot I have in the house and still could only get 6 cups of liquid in the pot. Anyway, I changed this recipe a lot to suit what I had on hand, so take my rating with a grain of salt. I had just made Greek Burgers (from this site), and I cooked the veggies in the grease from that. The burgers have shallot and fennel and oregano in them, and you could taste it in the veggies once they were cooked. I used sweet potatoes instead of regular, omitted beans and corn, used veggie bouillon cubes instead of chicken broth, added 3 smallish fennel stalks and 2 smallish bay leaves to the broth. The ham was leftovers and had a sweet orange glaze on it. I was worried the sweet would clash with the savory flavors, but it all blended nicely and tasted great. I accidentally put the 1 C ham in with the hame bone, so I didn't bend it up. This recipe is a great base to modify as needed for leftovers.

May 07, 2014

Wonderful!! I added a leak but accidentally added an entire onion too instead of the 1/4 onion. Still so good. Be very careful how long the bone simmers in the soup. I had a lot of meat/fat on my bone so it didn't take but just a few minutes for the ham bone to work it's magic.

Nov 21, 2013

Amazing soup! Love having a creamy dairy-free soup. Lots of options of adding whatever veggies you like, but loved it the way it was!

Nov 03, 2013

Good base to use leftovers with.


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  • Calories
  • 381 kcal
  • 19%
  • Carbohydrates
  • 58.5 g
  • 19%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 9.4 g
  • 38%
  • Protein
  • 14.4 g
  • 29%
  • Sodium
  • 1794 mg
  • 72%

* Percent Daily Values are based on a 2,000 calorie diet.

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