Creamy potato soup with uncured heirloom ham and Hatch chiles

This creamy potato soup reflects the perfect confluence of ingredients: organic red potatoes, roasted Hatch chiles from New Mexico, and heirloom ham from a new company called Fork in the Road. The ham provides smoky notes and just enough seasoning, while the chiles add rich depth of flavor and a pleasant afterburn.

I was sent some frozen chiles from The Hatch Chile Store a while back, and promised them that I’d develop a recipe when I was back to blogging. They are also very generously providing the same frozen chiles in this Friday’s giveaway: 5 pounds of roasted, peeled, seeded, and stemmed chiles, ready to thaw and cook with.

Then, I found out about heirloom meats produced by a new company called Fork in the Road. I got in touch, and found out that one product, their uncured maple & honey ham, was low-sodium enough for me to test it. While I can’t eat it straight up (too much salt for my restrictions), its fantastic flavor is perfect to season a soup or omelet. Since it is uncured and contains no nitrates, it’s suitable for migraine diets. It does contain a small amount of maple syrup and honey, but that’s mainly on the rind.

The renovation

This recipe is actually dairy-free, but you could also make it with whole milk if you use dairy. Most paleo diets don’t include white potatoes, but I still use them from time to time as potatoes are super high in potassium, which is important for my Meniere’s Disease. Using a measured amount of this specialty ham, 2 ounces, allows me to enjoy the flavor throughout the soup without too much of a sodium hit. It’s 124 mg of sodium per serving, with 800 mg of potassium per serving. You could omit the ham and use salt-free vegetable stock to make this soup vegan.

Suitable for:
gluten-free, GFCF, dairy-free, reduced-sugar, migraine, low-sodium, some paleo diets

Not for:
vegan or vegetarian diets (unless you omit the ham)

Creamy potato soup with uncured heirloom ham and Hatch chiles

Rich, creamy soup is seasoned with special ham and mildly spicy Hatch chile peppers from New Mexico.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner, Lunch

Cuisine American

Servings 4 servings

Ingredients

  

1x2x3x

• 1 pound potatoes red or russet, peeled and cut into chunks
• 1 cup chicken stock (low-sodium)
• 2 cloves garlic peeled and crushed
• 6 ounces chile peppers (Hatch or Anaheim mild) roasted, peeled, seeded, destemmed
• 2 ounces ham (reduced sodium, uncured) Fork in the Road heirloom maple honey ham
• 1 cup coconut milk full-fat, or organic half and half
• 1/2 tsp cumin (dried)
• 1/8 tsp white pepper
• 1 pinch cinnamon

Instructions

 

• Peel the potatoes and cut into evenly sized chunks. Let sit in cold water at least 30 minutes to reduce the starch content in the finished soup.
• Drain the potatoes, cover with filtered water, and bring to a boil in a saucepan with the garlic. Boil for 10-15 minutes until tender when pierced with a fork.
• Dice the ham and sauté in a non-stick pan until golden brown. Set aside a few pieces for garnishing the soup.
• Thaw and drain the chiles. Set aside a few chiles for garnish, if desired.
• Drain the potatoes. Add the potatoes to a blender with the chicken stock and purée just until smooth. Do not overwork or the soup becomes gummy.
• Put back in the saucepan with the coconut milk, ham, chiles, and spices. Simmer for 15 minutes until the soup is completely infused with flavor.
• Ladle into bowls and top with the reserved garnishes. Serve at once.

Notes

Per serving:

• 245 calories
• 13 g fat
• 11 g saturated fat
• 1 g monounsaturated fat
• 0 g polyunsaturated fat
• 0 g trans fat
• 7 g cholesterol
• 124 mg sodium
• 800 mg potassium
• 26 g carbohydrate
• 3 g fiber
• 4 g sugars
• 3 g protein
• 6 Weight Watchers Points Plus

Required FTC disclosure: I received the ham from Fork in the Road and the chiles from The Hatch Chile Store. I was not paid to write this post.