In my Tips to Save Money on Food post, I mention buying ham on sale after the holidays. I love cooking a ham at the beginning of the week. It provides sliced ham for a few meals. Then I cook a pot of red beans or pinto beans with what’s left of the meat and the ham bone for lots of flavor and richness.
Sometimes that gets boring, though. After cooking a ham on Sunday, I wanted something to use some of the ham that was different but easy. I also needed something that used ingredients I already had on hand. A quick internet search found this delicious Potato Ham Soup shared by Sandy at Simply Happy Foodie. It’s written for one of my favorite appliances, the electric pressure cooker, and uses basic ingredients that are common kitchen staples.
Since this isn’t my recipe, I’m linking to the original at Simply Happy Foodie. I made a few changes to the original to make it gluten and dairy free. I also had to make a few adjustments to make it work with what I had on hand. Those I will share here.
Potato Ham Soup hacks
In place of milk or cream, I used coconut milk to make it dairy free. Almond or cashew would probably work well, too.
For the flour, I subbed an all-purpose gluten free flour blend. Cornstarch also works well as a gluten free thickener. I would recommend reducing the amount of cornstarch to 1-1.5 tablespoons, though, because, to me, cornstarch gives things a different flavor.
I had russet potatoes on hand, so that’s what I used.
The recipe called for thyme. I’m out, so I added poultry seasoning instead.
The original recipe suggested cheese as an add-in. To add a little cheesy flavor without dairy, I sprinkled in about a tablespoon of nutritional yeast.
That’s it. This soup is a great way to use up leftover ham. With an electric pressure cooker it’s done in under an hour, start to finish. Check it out at Simply Happy Foodie, and if you need a gluten-free or dairy-free option, use the adjustments I’ve shared here.
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I love the slightly spicy, creamy Zuppa Toscana soup from Olive Garden. Since going gluten-free and dairy-free, Zuppa Toscana and pretty much anything Olive Garden are out of the question. With the cold weather, though, I really crave soups. I made some potato soup a few days ago that was yummy, but just not the same. Today I realized I happened to have everything I needed to attempt a sausage and potato soup very much like Zuppa Toscana.
It doesn’t have quite the same creaminess due to substituting almond milk. Cashew milk is a creamier substitute, but I didn’t have any on hand. For a first dairy-free attempt, it turned out pretty darn close.
I made my sausage potato soup in my electric pressure cooker. You could easily make it in a slow cooker or on the stove top, but I like how the pressure cooker really develops the flavors, similar to cooking in a slow cooker but without the long cook time. I also love that I can use the saute function on my pressure cooker to brown the sausage. This prevents having to dirty a skillet, like I would if I used a slow cooker.
Electric Pressure Cooker, unless cooking on stove top or slow cooker.
1lb Ground Sausage
3-4 Largish potatoes, sliced
1medium Onion, dicedWhite or yellow.
2-3 cups Kale, torn or chopped.Could substitute spinach or other greens.
6-8 cups Chicken broth (gluten-free if desired)You want enough to cover the rest of the ingredients in the pot without too much over.
2cups Almond or Cashew milk
Salt to taste
Crushed red pepper to taste
Select the "Saute" function on the pressure cooker.
Add the olive oil and brown the sausage.
Add the onion a few minutes before the sausage finishes browning to soften.
When the sausage is browned, turn off the "Saute" function.
Add the potatoes, kale, broth and seasonings. Do not add the almond or cashew milk yet.
Lock the pressure cooker's lid in place and select the "Soup" function. I used the 30 minute function.
After the cooking is complete, either wait for pressure to naturally release or CAREFULLY do a manual release. Soups spray and spatter if you immediately try to release the pressure, so I recommend waiting at least ten minutes if you are going to manually release the pressure.
Add the almond/cashew milk and stir. The soup should be hot enough to heat the milk addition without additional cooking.
I don’t really measure recipes like this, so most measurements are approximate.The stove top instructions are basically the same. Brown the sausage in a big soup pot, add the ingredients except the milk and simmer for around thirty minutes. Add the milk and serve. For the slow cooker, brown the meat on the stove, add everything but the milk to the slow cooker and cook on low for 4-6 hours. Add the milk and serve.
Please leave a comment if you try this and let me know how it turns out. If any of my instructions need clarification, don’t hesitate to ask in the comments, too.
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