ExeterPark Cream of Potato with Ham Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Bacon, 3 medium slices, cooked (raw product)Celery, raw, 2 cup, dicedOnions, raw, 1 cup, chopped*Flour, white, .25 cupWater, tap, 1 cup (8 fl oz)Butter, 2 tbspFat free half and half, 32 fl ozParsley, 2 tbspPepper, black, 1 tspDill weed, dried, 1 tbspSalt, 1 tspHam, regular (11% fat), 1 cup, diced*Potato, raw, 4 cup diced
Cook bacon in dutch oven until crisp. Remove bacon. Add celery and onion and cook in drippings until softened. Add potatoes and enough water to cover. Bring to a boil and cook until potatoes are tender, about 10 minutes. Drain reserving 2 cups liquid.
Mix flour and water in large measuring cup to form a paste. Melt butter in dutch oven. Stir in flour paste. Add reserved liquid and stir until smooth. Add half & half, salt, pepper, dill, parsley. Cook and stir about 1-2 minutes until heated. Add ham and vegetables.
Reduce heat and simmer 8-10 minutes, stirring occasionally to prevent sticking.
Serving Size: Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user EXETERCINDY.
Mix flour and water in large measuring cup to form a paste. Melt butter in dutch oven. Stir in flour paste. Add reserved liquid and stir until smooth. Add half & half, salt, pepper, dill, parsley. Cook and stir about 1-2 minutes until heated. Add ham and vegetables.
Reduce heat and simmer 8-10 minutes, stirring occasionally to prevent sticking.
Serving Size: Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user EXETERCINDY.
Nutritional Info Amount Per Serving
- Calories: 184.1
- Total Fat: 6.2 g
- Cholesterol: 21.7 mg
- Sodium: 622.8 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 2.2 g
- Protein: 8.0 g
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