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Description
This recipe is courtesy of I Heart Umami.
Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 Tbsp. ghee
- 9 oz. carrots (diced)
- 9.5 oz. leek (diced and rinsed, only use the white and pale green parts)
- coarse sea salt (to taste)
- 25 oz. Yukon Gold potatoes (peeled and diced)
- 1/8 tsp. ground black pepper (or to taste)
- 3 cups chicken stock
- 7 oz. ham steak (cubed)
- 1 cup dairy free creamer (unsweetened, or less 2/3-1 cup)
- 1 1/2 Tbsp. cassava flour
- fresh chives (or thyme, for garnish, chopped, optional)
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Directions
- In a large soup pot or Dutch oven, melt and ghee butter over medium heat. Add the carrots and leek and sauté over medium-high heat for about 1 minute. Season with 2 small pinches of salt.
- Add the potatoes, pepper, and 2 small pinches of salt. Sauté for 1 minute. Stir often.
- Add the stock and the ham. Scrape the bottom of the pot with a wooden spoon to make sure nothing is stuck to the pot.
NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories360Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol30mg10% |
Sodium1160mg48% |
Potassium1420mg41% |
Protein23g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate47g16% |
Dietary Fiber9g36% |
Sugars10g |
Vitamin A240% |
Vitamin C80% |
Calcium15% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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