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.
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.
gluten-free, GFCF, dairy-free, reduced-sugar, migraine, low-sodium, some paleo diets
vegan or vegetarian diets (unless you omit the ham)
Creamy potato soup with uncured heirloom ham and Hatch chiles
- 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
- 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.
- 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