Cheesy Ham 'N' Potato Soup Recipe
When I'm in the mood for comfort food, I prepare a pot of this soup. It is
always a treat on a cool fall day.—Melissa Sherlock, Omaha, Nebraska
7 Servings
Prep/Total Time: 30 min.
Ingredients
2 cups cubed potatoes
1-1/2 cups water
1-1/2 cups cubed fully cooked ham
1 large onion, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon pepper
3 cups milk
1-1/2 cups (6 ounces) finely shredded cheddar cheese
1 cup frozen broccoli florets, thawed and chopped
Directions
• In a saucepan, bring potatoes and water to a boil.
• Cover and cook for 10-15 minutes or until tender.
• Drain, reserving 1 cup cooking liquid; set potatoes and liquid aside.
• In a large saucepan, saute ham and onion in butter until onion is tender.
• Stir in the flour and pepper until smooth; gradually add milk and reserved cooking liquid.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Reduce heat to low.
• Add the cheese, broccoli and reserved potatoes; cook and stir until cheese is melted and soup is heated through.
Yield: 7 servings.
Nutritional Analysis:
One serving (1 cup) equals 334 calories
22 g fat (12
g saturated fat)
72 mg cholesterol
614 mg sodium
17 g carbohydrate
1 g fiber
18 g protein.
Cheesy Ham 'N' Potato Soup published in Light & Tasty August/September 2002, p47
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