Ingredients

The following ingredients have 6 Servings
  • 6 cups diced russet potatoes (about 1½ lb, divided (or use white sweet potatoes for strict paleo))
  • 4 cups bone broth (or chicken broth)
  • 1/2 tsp sea salt (plus more to taste)
  • 1 tbsp ghee (or your favorite cooking oil)
  • 1 onion (chopped)
  • 3 stalks celery (chopped)
  • 3 carrots (diced)
  • 2 cups ham (cubed)
  • 3 cloves garlic (minced)
  • 2 bay leaves
  • 2 tsp fresh thyme
  • 1/2 tsp ground black pepper
  • 1/2 cup coconut milk

Instruction

  • Combine 3 cups of diced potatoes with broth and sea salt in a saucepan and heat over medium high heat. When it comes to a boil, lower the heat to simmer and cook for 10 minutes until the potatoes are fork tender.
  • Use an immersion blender or transfer to a blender, and blend until smooth. Set aside.
  • In a large stockpot, heat ghee over medium high heat. Add onion, celery, and carrots, and cook stirring for 5 minutes.
  • Add ham, garlic, and the remaining 3 cups of potatoes and cook stirring for 2 minutes.
  • Add the blended potato mixture, bay leaves, thyme, and black pepper. Let everything come to a boil, and reduce the heat to medium low to simmer. Cover and simmer for 10 minutes until the potatoes are tender.
  • Turn off heat and stir in coconut milk. Taste to adjust seasoning, and serve hot.