Hearty Ham & Fauxtato Soup

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 soup is nice and hearty and comforting.


  • 1 cup + 2 cups diced ham
  • 3 tablespoons ghee or organic butter
  • 2 tablespoons arrowroot
  • 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)
  • 1/2 cup organic heavy whipping cream (optional)


  1. In a thick-bottomed pot, melt butter.  Add arrowroot.  Add one cup of ham.  Brown ham.  Add onion, celery, and mushrooms to the pot, scraping the pan for the ham bits and flavor.
  2. 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.
  3. 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.
  4. Add the remaining two cups of diced ham and optional cream.  Stir.
  5. Let simmer for at least one hour to allow the flavors to build.  Taste for preference ~ add salt and pepper if necessary.
  6. Serve in bowls.  Garnish with fresh thyme leaves.
  7. Enjoy!


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One Comment

  1. Pingback: Monday Pinterest Paleo and Clean Eating Recipe Roundup

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