Recipe Collection: Ham and Potato Soup

**This post has been entered in Pennywise Platters at Nourishing Gourmet, Ultimate Recipe Swap at Life as Mom, Food on Fridays at Ann Kroeker, Fight Back Fridays at Food Renegade and Real Food Wednesdays at Cheeseslave and Holiday Progressive Dinner at GNOWFGLINS!**

Only 3 days left to register for the 30-Day Eat More Fat Challenge!

This recipe was sort of an accident. I was planning to make ham and bean soup, but discovered a few days earlier that both my kids are allergic to beans. So, that was a no-go. Ben suggested potatoes as a substitute and I ran with it. This is what I came up with.

Ingredients:
1/4 c. coconut oil
1/2 medium yellow onion, diced
2 stalks celery, chopped
3 carrots, diced
4 medium potatoes, chopped
1 c. leftover ham, chopped
6 c. ham stock (I made mine from a ham we’d had a couple nights earlier)
1 tsp. salt (or to taste)
1 tsp. thyme
1 – 2 c. coconut milk
1 c. kale

Directions:
Heat the coconut oil in a large soup pot. Add onion, celery, and carrot and sautee until slightly softened. Add potatoes, ham, ham stock, and spices. Cook for 2 – 3 hours, until all vegetables are soft. Add coconut milk and kale and allow the soup to simmer for 30 – 40 minutes longer, until kale is wilted. I served mine with green onions on top. You could add bacon, or cheese if you eat that.

It’s yummy and a good source of vegetables with the kale! Next time I might try adding mushrooms too! I’m betting you could use chicken stock if you didn’t have ham stock but I haven’t tried.

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