Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4 servings
- 3 1/2 cups yellow potatoes peeled and diced. (Or use red potatoes or cauliflower for greater nutrition.)
- 1/2 cup celery diced
- 1 small onion diced
- 1/2 pound cooked ham , diced (about a cup)
- 3 cups chicken broth or stock
- 5 Tbsp. virgin coconut oil , ghee or grass-fed butter
- 5 Tbsp. arrowroot flour
- 2 cups non-dairy milk , unsweetened (Cashew, soy or oat milk are good, neutral-tasting choices.)
- 1 tsp. sea salt , to taste
- 1 tsp. ground black pepper , to taste
- 1 Tbsp. fresh thyme about 5 sprigs, stripped or 1 tsp dried thyme
In a sauté pan, sauté the onions and celery in the fat of your choice (I recommend bacon grease!) until onions are translucent and even a little browned on the edges.
In a stockpot, combine the chicken stock, potatoes, ham, and sautéed onions and celery.
Bring to a boil, then simmer until the potatoes are tender—about 10-15 minutes.
With a fork or potato masher, mash the potatoes right inside the stockpot. This helps thicken the soup and create a creamy texture.
Continue simmering the soup while you complete the roux in the next steps.In a small saucepan, melt the coconut oil, butter or ghee, and then whisk in the flour, removing any lumps.
While still whisking, pour in the milk. This mixture of fat, flour and milk is called a roux.
Add the roux to the stockpot and stir in well.
Stir in salt, pepper and thyme, to taste.
Garnish with chives or chopped, crispy bacon.
Calories: 474kcal | Carbohydrates: 43g | Protein: 19g | Fat: 26g | Saturated Fat: 17g | Cholesterol: 41mg | Sodium: 1863mg | Potassium: 1178mg | Fiber: 6g | Sugar: 4g | Vitamin A: 695IU | Vitamin C: 58.6mg | Calcium: 261mg | Iron: 7.1mg