Intolerances: Fructose, Gluten, Soy
A cozy, creamy and comforting bowl of soup, perfect for a chilly day.

As a Minnesota girl, married to a Wisconsin boy, there is nothing better than a bowl of soup on a winter day in our household. I want something that warms the belly, gives me comfort and just tastes good. They have come out with some great gluten free soup options, but when it comes to fructose intolerance, it just isn’t out there. This recipe is full of potatoes, broccoli and ham, but the best part (in my opinion) is the creaminess that comes from a block of Black Pepper Boursin cheese that is added at the very end. It’s easy and packed with a ton of flavor.

What to serve it with:

• Salad
• French Bread or Baguette

What you need: 

• Dutch Oven or Stock Pot with Lid
• Swanson’s Unsalted Chicken Stock
• Olive Oil
• Half and Half or 2% Milk
• Asafoetida (“devils dung”): fructose free and has similar flavor to garlic, onion & leeks
• Baby Red Potatoes
• Broccoli
• Uncured Ham or Ham Steak (not deli ham) | check ingredients for additives
• Gluten Free Flour
• Unsalted Butter
• Ground Thyme
• Dried Oregano
• Bay Leaf
• Cracked Black Pepper Boursin Cheese

The Prep

This is an easy prep for the soup. Wash the potatoes and broccoli. Dice the potatoes into bite size pieces, I would recommend quartering the potatoes, but use your best judgement about the size of potato you want in a bite of soup. Next, cut the broccoli florets into bite size pieces. Again, think about the size of broccoli that you would want in your soup. Finally, you will want to dice the ham. I like to cut the ham into about 1/4″-1/2″ thick slices and then dice into bite size pieces.

The Soup

I like to use my dutch oven for this soup, but you can certainly use any large stockpot that you would like. Add oil to your pot and heat on medium. Next, add the Asafoetida, thyme and oregano to the pot to bloom the flavor. Use a wooden spoon to stir it around for 30 seconds to a minute. Next, add the butter and let it melt. Once melted, add the flour and stir for about a minute. Next, add the stock and whisk together.

Add the bay leaf, salt, pepper, potatoes, broccoli and ham to the pot. Cover and let the soup go for about 20 minutes until the potatoes are fork tender (make sure you check multiple potatoes, as not all will cook the same). Just remember with the pepper, you’ll be adding in a black pepper cheese, so don’t go too heavy.

Turn the heat to low and add the half and half, along with the block of Boursin cheese. Let the soup simmer to melt the cheese, stirring occasionally.

Dish up!