With my chicken broth this week, the family soup request was, Ham and Potato!! I said, “Uh, no!!” But I told them that we could have fauxtatoes!! This Creamy and Hearty Ham and Fauxtato Soup is dairy-free and hits the spot on a cold winter’s night!
Creamy and Hearty Ham and Fauxtato Soup
- 1 cup + 2 cups diced ham
- 3 tablespoons ghee or organic butter
- 2 tablespoons arrowroot flour or cassava flour
- 1 onion, diced
- 2 celery stalks, chopped
- 1 cup mushrooms (any variety ~ I used button), chopped
- 4-5 cloves of garlic, minced
- 1 tablespoon sea salt
- 1 teaspoon ground pepper
- 6 cups chicken broth
- 2 shakes of preferred hot sauce
- 4 cups peeled and diced parsnips (about 5-7)
- 2 teaspoons fresh thyme leaves (plus more for garnish~optional)
- In a thick-bottomed pot, melt butter over medium heat. Add arrowroot or cassava flour and one cup of ham. Brown ham. Add onion, celery, and mushrooms to the pot, scraping the pan for the ham bits and flavor.
- Cook the veggies until tender. Add the chicken broth, hot sauce, parsnips, and thyme. Bring to a boil. Let simmer for 30- 40 minutes until parsnips are fork tender.
- Using an immersion blender directly in the pot (or a stand-up blender in batches), blend mixture until almost smooth ~ I like mine a little chunky.
- Stir in the remaining two cups of diced ham.
- Let simmer for at least one hour to allow the flavors to build. Taste for preference ~ add salt and pepper if necessary.
- Serve in bowls. Garnish with fresh thyme leaves.