Spicy Ham and Potato Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 207.8
- Total Fat: 8.4 g
- Cholesterol: 27.5 mg
- Sodium: 1,014.8 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 2.1 g
- Protein: 7.3 g
View full nutritional breakdown of Spicy Ham and Potato Soup calories by ingredient
Introduction
This soup is so creamy and delicious, you'd swear that it used whole cream instead of a rue. Yum! This soup is so creamy and delicious, you'd swear that it used whole cream instead of a rue. Yum!Number of Servings: 8
Ingredients
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3 1/2 cups diced potatoes, peeled
1 cup diced ham
3 1/4 cup water
3 - 6 bouillon cubes
1/2 tsp black pepper
1 cup frozen corn
5 Tbsp unsalted butter
5 Tbsp unbleached white flour
2 cups milk
Directions
1) Prepare a large pot with water.
2) Chop potatoes and ham into manageable, bite-sized chunks and put them in the pot. Bring to a boil, then reduce heat to medium. Add bouillon, pepper, and corn. Cook until it begins to thicken, about 20 minutes.
3) In a separate small saucepan, melt butter over medium-low until completely melted, then slowly add the flour, whisking as you go. When incorporated, continue to stir briskly until the color begins to subtly change (about 2 minutes.) SLOWLY add the milk so it does not form clumps. It should immediately turn to a paste when the milk hits it. Just keep stirring, until the combination finally returns to a liquid. Pour in the rest of the milk and stir occasionally, making sure to scrape the bottom of the pot, until the rue has thickened.
4) Combine with potato and ham mixture until incorporated. Serve immediately.
Makes about 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user DAMIENSMOM09.
2) Chop potatoes and ham into manageable, bite-sized chunks and put them in the pot. Bring to a boil, then reduce heat to medium. Add bouillon, pepper, and corn. Cook until it begins to thicken, about 20 minutes.
3) In a separate small saucepan, melt butter over medium-low until completely melted, then slowly add the flour, whisking as you go. When incorporated, continue to stir briskly until the color begins to subtly change (about 2 minutes.) SLOWLY add the milk so it does not form clumps. It should immediately turn to a paste when the milk hits it. Just keep stirring, until the combination finally returns to a liquid. Pour in the rest of the milk and stir occasionally, making sure to scrape the bottom of the pot, until the rue has thickened.
4) Combine with potato and ham mixture until incorporated. Serve immediately.
Makes about 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user DAMIENSMOM09.