Low Fodmap Diet Ham Potato Soup Recipe

For wintertime comfort food, you can’t do better than this hearty Low Fodmap ham and potato soup, especially if you’re saddled with leftovers and have lots of extra ham on hand. Use tender-skinned red potatoes and leave them unpeeled: Peeling them strips them of some of their fiber and nutrients.

LOW FODMAP DIET HAM POTATO SOUP Recipe

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For wintertime comfort food, you can’t do better than this hearty soup, especially if you’re saddled with leftovers and have lots of extra ham on hand. Use tender-skinned red potatoes and leave them unpeeled: Peeling them strips them of some of their fiber and nutrients. 

• Author: FodMaplife.com
• Prep Time: 10
• Cook Time: 10
• Total Time: 20
• Yield: 4-6 1x
• Category: Low Fodmap Soup
• Method: Low Fodmap
• Cuisine: Low Fodmap

Ingredients

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• • 1½ POUNDS (680 G) RED POTATOES, DICED INTO

• • ¾-INCH (2 CM) CUBES (ABOUT 4½ CUPS)

• • 1 STALK OF CELERY, SLICED

• • 2 CUPS (300 G) DICED COOKED HAM

• • 4 CUPS (946 ML) CHICKEN BROTH OR CHICKEN STOCK (PAGE 110 OR 109)

• • 4 TABLESPOONS (55 G) UNSALTED BUTTER OR MARGARINE

• • 3 TABLESPOONS (30 G) BASIC FLOUR BLEND

• • 1½ CUPS (355 ML) LACTOSE-FREE OR NONDAIRY MILK

• • 1 TEASPOON KOSHER SALT (OR TO TASTE)

• • ½ TEASPOON FRESHLY GROUND BLACK PEPPER

• • 4 SCALLIONS (GREEN PARTS ONLY), SLICED

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Instructions

1. 1. Place the potatoes, celery, diced ham, and chicken broth or stock in a large stockpot or
      Dutch oven and bring to a boil.

1. 1. Reduce the heat to medium or medium-low and simmer for about 15 minutes or until the potatoes and celery
      are tender. (You’ll need a good simmer to cook the potatoes and celery, but try not to simmer so
      vigorously that all the liquid gets cooked off.)

1. 1. Meanwhile, melt the butter in a medium saucepan over medium heat.

1. 1. Stir in the Basic Flour Blend.

1. 1. Slowly add the milk while constantly stirring.

1. 1. Continue cooking and stirring over medium heat for a few minutes or until the mixture has thickened.

1. 1. Once the potatoes and celery are tender, slowly add the butter mixture, while stirring.

1. 1. Season the soup with the kosher salt and black pepper and serve hot, topped with the sliced scallions.

Nutrition

• Serving Size: 4-6

YIELD: 4 TO 6 SERVINGS

LOW FODMAP CREAMY HAM AND POTATO SOUP Ingredients

• 1½ POUNDS (680 G) RED POTATOES, DICED INTO
• ¾-INCH (2 CM) CUBES (ABOUT 4½ CUPS)
• 1 STALK OF CELERY, SLICED
• 2 CUPS (300 G) DICED COOKED HAM
• 4 CUPS (946 ML) CHICKEN BROTH OR CHICKEN STOCK (PAGE 110 OR 109)
• 4 TABLESPOONS (55 G) UNSALTED BUTTER OR MARGARINE
• 3 TABLESPOONS (30 G) BASIC FLOUR BLEND
• 1½ CUPS (355 ML) LACTOSE-FREE OR NONDAIRY MILK
• 1 TEASPOON KOSHER SALT (OR TO TASTE)
• ½ TEASPOON FRESHLY GROUND BLACK PEPPER
• 4 SCALLIONS (GREEN PARTS ONLY), SLICED

LOW FODMAP CREAMY HAM AND POTATO SOUP Steps

1. Place the potatoes, celery, diced ham, and chicken broth or stock in a large stockpot or
   Dutch oven and bring to a boil.
2. Reduce the heat to medium or medium-low and simmer for about 15 minutes or until the potatoes and celery
   are tender. (You’ll need a good simmer to cook the potatoes and celery, but try not to simmer so
   vigorously that all the liquid gets cooked off.)
3. Meanwhile, melt the butter in a medium saucepan over medium heat.
4. Stir in the Basic Flour Blend.
5. Slowly add the milk while constantly stirring.
6. Continue cooking and stirring over medium heat for a few minutes or until the mixture has thickened.
7. Once the potatoes and celery are tender, slowly add the butter mixture, while stirring.
8. Season the soup with the kosher salt and black pepper and serve hot, topped with the sliced scallions.