Creamy Ham and Potato Soup
- Number of Servings: 6
Ingredients
3 1/2 cups peeled and diced potatoes1/3 cup diced celery1/3 cup finely chopped onion1/2 cup carrot, diced (optional)1 cup diced cooked ham (buy a ham steak in the deli section)3 1/4 chicken broth1/2 teaspoon salt, or to taste1 teaspoon ground white or black pepper, or to taste5 tablespoons butter5 tablespoons all-purpose flour2 cups milk1 cup canned corn
1.Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.
2.In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk so that lumps don't form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3.Stir the milk mixture into the stockpot, and cook soup until heated through. Add corn and heat through.
4. Top with cheddar cheese, chives, and bacon if desired. Serve immediately.
5. Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ZELLAM7.
2.In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk so that lumps don't form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3.Stir the milk mixture into the stockpot, and cook soup until heated through. Add corn and heat through.
4. Top with cheddar cheese, chives, and bacon if desired. Serve immediately.
5. Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ZELLAM7.
Nutritional Info Amount Per Serving
- Calories: 262.9
- Total Fat: 12.5 g
- Cholesterol: 39.9 mg
- Sodium: 981.6 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 2.2 g
- Protein: 11.4 g
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