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Potato Ham & Kale Soup

October 6, 2021

Soup season is my favorite season, and this is one of my absolute favorite soups to make on a cold fall or winter day! It's creamy, delicious and it's packed full of veggies to fill you up. This soup is also freezable, and feeds my family for about 2 meals. So if you want to eat it once and then freeze the rest for another day than just throw it in a Ziploc bag and when your ready to eat it again, thaw, and reheat. It's really that simple. Let me know if you enjoy this fabulous soup!

Potato, Ham and Kale Soup


  • 8-10 large organic russet potatoes-peeled & chopped evenly

  • 1 medium onion-chopped

  • 4 stalks of celery-chopped

  • 3-4 whole carrots-chopped

  • 3 cloves of garlic-minced or chopped finely

  • 2 cups of sliced ham

  • 4 cups of chicken broth or stock

  • 1 cup of water

  • 3 TBSP butter (melted)

  • 3 TBSP organic flour (any kind)

  • 1 cup organic heavy cream or coconut cream for dairy free

  • 1-2 cups organic Kale (washed and dried)

  • 2 tsp salt (more to taste, as needed)

  • 1 tsp pepper (more to taste, as needed)


  1. Start by getting all your veggies prepped and chopped. Wash, and peel your potatoes, chop them evenly so they will cook evenly. Wash and chop your onion, carrots, celery and garlic.

  2. Add about 2 TBSP of butter or avocado oil to a large pot, I would use at least a 6 qt pot. Let the butter melt then add onion until translucent. Add your carrots, and celery, and let them cook for about 4 mins on medium heat.

  3. Stir in the garlic, cook for about 1 minute.

  4. Add the potatoes and sauté for about 4-5 minutes.

  5. Now add your bone broth or chicken stock, and 1 cup of water. Cover with lid and let the veggies cook and simmer until the potatoes are tender, about 15-20 mins.

  6. In a separate saucepan, melt the butter on medium heat. Whisk in the flour and let the mixture cook for about 3 minutes so it cooks the flour taste out.

  7. Now add in your heavy cream or coconut cream (milk) to the mixture. Slowly stir until the mixture forms a thick paste. Once your veggies are tender you will add this to your potato mixtures. This is what gives it a creamy texture.

  8. Now add your salt and pepper.

  9. Lastly add your chopped kale and chopped ham. Let cook for another few minutes and then serve.


*Don’t cook the flour/butter mixture until your veggies are tender and ready, if you make it too early then the butter and cream separate and it doesn’t turn out right.

*Use organic ingredients when feasible

*You can freeze this soup if you have extras


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