A hearty soup to take the chill off and fill your belly! Made without cream, this Whole30-friendly soup relies on potatoes for it's thick and creamy texture - you'll never know it's dairy-free.
1 Tbsp. cooking fat of choice
½ medium yellow onion, diced
2 stalks celery, thinly sliced
2 medium carrots, thinly sliced
1 large leek, white and light green part only, thinly sliced
6 cloves garlic, finely minced
3 cups red potatoes, skin-on, ½-inch dice
4 cups chicken broth
1 tsp. dried thyme
8 oz. cooked ham, ¼-inch dice
2 cups kale, tightly packed, torn into small pieces (about ½ bunch)
½ tsp. sea salt or to taste
¼ tsp. black pepper or to taste
Red pepper flakes, optional
Place a Dutch oven or other large pot with a lid over medium heat. Add fat and when melted, add onion, carrot, celery and leeks. Saute for 5-7 minutes, stirring occasionally until onions start to soften.
Add garlic, stir and cook an additional 30 seconds.
Add potatoes, broth and thyme. Bring soup just to a boil then reduce heat, cover and simmer until potatoes and carrots are tender – about 30 minutes, depending on how large they are and how vigorous the simmer.