ExeterPark Cream of Potato with Ham Soup
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of ExeterPark Cream of Potato with Ham Soup calories by ingredient
Introduction
Hearty soup that makes a meal Hearty soup that makes a mealNumber of Servings: 10
Ingredients
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Bacon, 3 medium slices, cooked (raw product)
Celery, raw, 2 cup, diced
Onions, raw, 1 cup, chopped
*Flour, white, .25 cup
Water, tap, 1 cup (8 fl oz)
Butter, 2 tbsp
Fat free half and half, 32 fl oz
Parsley, 2 tbsp
Pepper, black, 1 tsp
Dill weed, dried, 1 tbsp
Salt, 1 tsp
Ham, regular (11% fat), 1 cup, diced
*Potato, raw, 4 cup diced
Directions
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.