Cheesey Ham and Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Velvetta 2% Cheese, 16 oz (remove)Baked Potato (baked potatoes), 2 cup (remove)Carrots, raw, 1 cup, chopped (remove)Celery, raw, .5 cup, diced (remove)Onions, raw, 1 slice, large (1/4" thick) (remove)Skim Milk, 6 cup (remove)Soup, bouillon cubes and granules, low sodium, dry, 2 teaspoon (remove)Farmland 95% Fat Free Cubed Ham, 4 serving (remove)Corn Starch 6 teaspoons
Cut up carrots, celery, onion and boil in water for about 15 minutes, add peeled and cubed potatoes and continue to boil until vegetables are cooked. Drain water from vegetables. Add cubed velvetta cheese, skim milk, bouillon cubes, ham and vegetables. Stir until cheese is melted and turn down heat to low. Take out about 1 cup of the liquid from soup and mix 6 teaspoons of cornstartch until corn startch is dissolved. Pour back into soup and stir until it becomes thick. Serve.
Serving Size: makes 10 1-1/2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user SHARRISON23.
Serving Size: makes 10 1-1/2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user SHARRISON23.
Nutritional Info Amount Per Serving
- Calories: 204.5
- Total Fat: 5.7 g
- Cholesterol: 15.0 mg
- Sodium: 383.8 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 0.9 g
- Protein: 17.1 g
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