Coconut Cravings

Ham Potato Soup

Ingredients

Measurement

Scale

1 cup onions, chopped, about 1 medium onion
1/2 cup celery, chopped, about 1 large stalk
1/2 cup carrots, chopped
2 Tablespoons vegan butter
4 garlic cloves, finely diced
3 cups potatoes, peeled and chopped, about 4 medium-sized potatoes
4 cups vegetable broth
2 cups water
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon thyme
1/4 teaspoon crushed red pepper flakes
1 teaspoon gluten-free chicken bouillon
1 teaspoon sea salt
2 teaspoons dried parsley
1 Tablespoon lemon juice
2 cups ham, pre-cooked and cubed
2 cups spinach

Instructions

  • MAKE THE MIREPOIX. In the morning, turn your slow cooker on low and add the butter. While the butter is melting, chop the onion, celery, carrot, and garlic. Add all to the slow cooker and stir till coated in butter. Let this mixture cook on low for 3-4 hours. I usually wait till lunchtime, then add the other ingredients.

  • ADD POTATOES, BROTH, WATER, AND SPICES. After the mirepoix has been cooking for 3-4 hours on low, turn the heat on the slow cooker to high, and add the potatoes, vegetable broth, water, black pepper, paprika, thyme, crushed red pepper flakes, chicken boullion, salt, parsley, and lemon juice. Allow to cook for 3-4 hours or until the potatoes are nearly soft.

  • ADD HAM. When the potatoes are nearly soft, add the pre-cooked, cubed ham to the slow cooker and give it around 30 minutes to warm through.

  • ADD SPINACH. Add the spinach last, just before you are ready to serve.

  • ENJOY. This soup is great fresh and reheated. It lasts for 2-3 days in the fridge.