Creamy Potato & Ham Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 358.8
- Total Fat: 3.4 g
- Cholesterol: 22.5 mg
- Sodium: 766.3 mg
- Total Carbs: 64.7 g
- Dietary Fiber: 6.9 g
- Protein: 18.2 g
View full nutritional breakdown of Creamy Potato & Ham Soup calories by ingredient
Introduction
Easy soup made in your slowcooker . cook on low for 6-8 hours Easy soup made in your slowcooker . cook on low for 6-8 hoursNumber of Servings: 4
Ingredients
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3 large potatoes cubed (4 cups)
4 oz of lean cubed cooked ham
1 to 1 1/2 cup leeks (sliced into rings and cleaned thoroughly)
1/2 cup celery diced
1 tbsp light butter
2 1/2 cup chicken stock
2/3 can (from 12oz can) evaporated low fat 2% milk
8 tsp flour
1/4 tsp ground black pepper
2 tsp dried parsley or 3 tbsp fresh
1 tsp fresh minced garlic
pinch of dry dill weed (optional)
Directions
Put everything in your crockpot on low except ham, milk and flour, and cook 6-8 hours.
30 minutes before serving, stir together the flour and evaporated milk until smooth, then add to soup stir well.
And add ham.
when soup thicken your ready to eat.
*note you may want to add a few pinches of salt before serving use course sea salt though its better for you*
*this is also optional but I took out about half the potatoes with a slotted spoon before serving and mashed them into a puree and then added them back to the soup
* also if you have never cooked with leeks before rise them, slice them and then place them in a large bowl of cold water and move them around a bit, these are really sandy and you want to make sure you get all the sand off. the sand should fall to the bottom of the bowl drain and rinse again.
recommended:
top with shredded cheese (optional and not calculated in this recipe)
or croutons (also not calculated in this recipe)
Number of Servings: 4
Recipe submitted by SparkPeople user NONYABIZH.
30 minutes before serving, stir together the flour and evaporated milk until smooth, then add to soup stir well.
And add ham.
when soup thicken your ready to eat.
*note you may want to add a few pinches of salt before serving use course sea salt though its better for you*
*this is also optional but I took out about half the potatoes with a slotted spoon before serving and mashed them into a puree and then added them back to the soup
* also if you have never cooked with leeks before rise them, slice them and then place them in a large bowl of cold water and move them around a bit, these are really sandy and you want to make sure you get all the sand off. the sand should fall to the bottom of the bowl drain and rinse again.
recommended:
top with shredded cheese (optional and not calculated in this recipe)
or croutons (also not calculated in this recipe)
Number of Servings: 4
Recipe submitted by SparkPeople user NONYABIZH.
Member Ratings For This Recipe
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