A warm and filling soup that combines veggies with ham and comforting russet potatoes
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 8
Ingredients:
3 1/2 cups diced russet potatoes (peeled and cleaned)
2 stalks diced celery
1 cup diced onion
2 large carrots (peeled and cleaned)
1.5 cups diced ham (I used Oscar Meyer "from the board")
1 14oz can chicken stock
4 cups water
3 cubes chicken bouillon
5 Tbs butter
5 Tbs All purpose flour
2 cups milk
In a large pot combine, celery, carrot, onion, ham, potato, chicken stock, water and bouillon, cook over medium heat until potatoes are tender. In a separate saucepan, melt butter over medium heat, when butter is melted, add flour and cook about one minute (should make a buttery paste), turn heat to med-low and slowly whisk in milk, stir constantly until all milk is added as to avoid lumps. Cook over medium heat about 5 minutes. Combine mixtures and let cook an additional 5 minutes. Enjoy!
Winter will be here soon in Iowa so a good soup recipe, especially a low-cal one, is much appreciated. Thanks, Kim!
ReplyDeletei make something almost exactly like this but i use nonfat milk to reduce the calories even more! and its good with shredded cheese and or bacon bits on top!
ReplyDelete@grace, exactly! @Reena, I also used nonfat milk but skipped the toppings to keep calories low. For a low call topping I would suggest green onions or maybe toasted breadcrumbs with garlic
ReplyDelete