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Ham & Potato Soup Recipe (Gluten Free, Dairy Free, Top 8 Free)

Ham & Potato Soup by The Allergy Chef

Fall has truly arrived and our good friend Kristy ( has an awesome family soup recipe that’s locked in her head. You know the kind- a little of this and a little of that. Well, she showed me a picture and I told her I’d be making an allergy free version of her ham and potato soup. Here’s the thing: she sent me a little video clip and her soup looked so warm and inviting. The ham, the potatoes, alllllll the creamy goodness. I just wanted to lick the screen. While I’ll never know how good Kristy’s soup is, or how good this recipe is (as I’m allergic to all of it), I can sit and eat a bowl of it in my head and smile.

One last note before we jump in- I love how simple and easy to make this soup recipe is. It’s the kind of recipe where quality ingredients do all the heavy lifting 🙂

Allergy Status:

Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Cane/Refined Sugar Free, Sesame Free, Legume Free, Diabetic Friendly, EOE Friendly, Corn Free Compatible, Low Histamine Compatible

For Corn Free: Source safe ingredients, especially the pork. You may have to use cubed pork meat as compared to a ham steak.
For Low Histamine: Use fresh pork meat, cubed, and cooked at home.


6 TBSP Olive Oil
15 ounces Organic Onion, diced medium-large
8 ounces Organic Celery, sliced
20 ounces Organic Carrots, large slices
25 ounces Organic Red Potatoes, large cubes
4 tsp Sea Salt
5 cups Milk of Choice
1/2 pound Ham Steak, Large Cubes
2 TBSP Organic Dried Parsley
6 TBSP Millet Flour, superfine
6 TBSP Sorghum Flour, superfine
2 tsp Sea Salt

You May Also Enjoy: Mashed Potato Soup Recipe (Vegan, Top 8 Free)

Prep Tip:

A few days before making this recipe, I had some extra time on my hands, and decided to prep up loads of onion, celery, and potato. On the evening we made soup, it was such a breeze because most of the work was already done. If you’re always busy like us, try to have a day where you prep fruits and vegetables to have on hand throughout the week.


Start by washing your produce, then cube your potatoes, slice your celery and carrots, and dice your onion. Next, in a large pot, heat your olive oil on medium-high heat. Once the oil is hot, add your onion, celery, carrot, onion, and 4 teaspoons of sea salt. Mix well and stir regularly to prevent burning. Cook for 5 minutes, then cover with a lid (do not reduce the heat). Stir every couple of minutes to prevent burning. Cook with the lid on for 10 minutes. Next, reduce the heat to medium and add your milk. Cook for another 10 minutes, then add your ham steak cubes and parsley. Stir everything together well, and continue to cook on medium heat for an additional 10 minutes. Finally, it’s time to thicken. Add the last 2 teaspoons of salt, and your flour. Mix the flour very well. You may have little clumps here and there, and that’s totally OK.

If you want an absolutely smooth sauce. rather than add all of the milk above, reserve 1.5 cups. Whisk the 1.5 cups of milk with the flour in a separate pot on medium heat until well incorporated and smooth. Then, in the final step, add the milk and flour combination.

Picture Time!

Prepped Veg by The Allergy Chef Prepped Veg by The Allergy Chef Ham & Potato Soup by The Allergy Chef

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