Instant Pot Creamy Potato Ham & Kale Soup – This easy creamy soup is thickened only by blending the potatoes into the broth. This soup is Whole30, Paleo and dairy free, unless topped with cheese and one of the very best leftover ham recipes.
Originally published on May 29, 2018. Last updated on December 25, 2020.
Instant Pot Ham and Potato Soup
If you are familiar with my recipes you know I’m a little bit obsessed with my Instant Pot, it’s surely the best mom kitchen tool I own! It practically makes dinner for me while I do other things. And I find fewer things more comforting than a creamy potato and ham soup! Whether you are using up leftover ham or just in need of a delicious and easy dinner, this soup is sure to be a winner!
Looking for more leftover ham recipes? Be sure to try my Paleo Ham and Egg Breakfast Bake and my Instant Pot Split Pea and Ham Soup.
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Leftover Ham Soup
You know those evenings when dinner time is approaching and you have NO PLAN….. Yeah, glad it’s not just me! This recipe was born from one of those nights when I quickly took inventory of the potatoes, onion, ham and kale I had on hand and made a quick decision that it was a soup night! Thus, this Instant Pot Creamy Potato Ham and Kale Soup was born.
I love that this creamy soup is dairy free but creamy none-the-less. (Of coarse not dairy free if topped with cheese but it is delicious!) So I hope that whether you are organized and add this to your meal plan or scattered and scrambling like I was that you try this recipe and enjoy it as much as we did!
What Ingredients Are Needed For Instant Pot Creamy Potato Ham & Kale Soup
For this soup you’ll need russet potatoes, ham, yellow onion, chicken broth, salt, garlic powder, black pepper, dried thyme, fresh kale leaves and (optional) grated parmesan cheese.
What Makes This Soup Creamy
It’s the blending of some of the potatoes that makes this soup so naturally creamy! After cooking you’ll blend part of the potatoes with broth and what results is a velvety creamy texture that gives the soup body. It’s so good!
How Do I Blend This Soup Without A Hand Blender
I think a hand blender is the easiest way to blend soups because there is no need to transfer hot liquid. However, if you don’t have one you can certainly transfer a portion of the potato and broth mixture to a blender, blend until smooth and then pour back into your soup and stir to combine.
How Can I Make This Instant Pot Creamy Potato Ham & Kale Soup Whole30 or Paleo
Simple, just don’t top your soup with cheese! The soup itself is already both Whole30 and Paleo so if you leave off the cheese, you are ready to go!
Can I Use Another Potato Besides Russet
Yes, if you don’t have russet potatoes you can substitute yellow potatoes in their place.
More Healthy Instant Pot Soups
- Instant Pot Split Pea and Ham Soup
- Instant Pot Tortilla-less Chicken Soup
- Lentil Soup with Smoked Sausage
- Healthy Chicken Potato Soup
- Clam Chowder
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Instant Pot Creamy Potato Ham & Kale Soup
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6-8 portions 1x
- Category: Lunch & Dinner
- Method: Instant Pot
- Cuisine: American
Description
Instant Pot Creamy Potato Ham & Kale Soup – This easy creamy soup is thickened only by blending the potatoes into the broth. This soup is Whole30, Paleo and dairy free, unless topped with cheese and one of the very best leftover ham recipes.
Ingredients
- 6 medium-sized Russet potatoes, peeled and chopped into 1 inch pieces,
- 2 cups cubed fully cooked ham, (approximately 1/2 inch cubes)
- 1 small white or yellow onion, diced
- 4 cups low-sodium chicken broth or chicken stock
- 1.5 teaspoons unrefined sea salt
- 1 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme
- 2 cups chopped kale leaved, stems removed and chopped into 1 inch pieces
- (optional / omit if on a whole30) parmesan cheese, grated
Instructions
- To the Instant Pot, add all of the ingredients but the kale leaves and give it a quick stir.
- Lock the lid and set the pressure valve to sealing.
- Select the Soup/Broth function and adjust time to 15 minutes.
- Once cooking has finished, allow the machine to naturally release pressure for 5 minutes.
- After the 5 minutes, quick release any remaining pressure. To do this I like to use an oven mitt for safety.
- If you like a broth-like soup you can stir in kale now to wilt and serve, if you’d like the soup creamy as pictured proceed to the next step to blend.
- Using either a standard blender or an immersion blender with a narrow/tall bowl or mason jar (I use the wide mouth pint and a half mason jars) transfer 1-2 cups of potatoes and broth only to the jar or blender and blend until smooth and creamy.
- Once potatoes are smooth, pour the mixture back into the soup and stir-through for a creamy consistency.
- Add in the chopped kale, stir until wilted, taste and adjust seasonings and you are ready to serve.
- Top with parmesan cheese if desired or leave it off completely for a dairy free, paleo or whole30 meal. Enjoy!
Keywords: instant pot ham and potato soup, leftover ham recipes, leftover ham soup,
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