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| INGREDIENTS |
| 3½ cups |
peeled and diced potatoes |
| ⅓ cup |
diced celery |
| ⅓ cup |
finely chopped onion |
| ¾ cup |
diced cooked low sodium ham |
| 3¼ cups |
water |
| 2 tbsp. |
low sodium chicken bouillon granules |
| ½ tsp. |
salt, or to taste |
| 1 tsp. |
ground white or black pepper, or to taste |
| 5 tbsp. |
unsalted butter |
| 5 tbsp. |
all-purpose flour |
| 2 cups |
2% milk |
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| RECIPE |
- Combine potatoes, celery, onion, diced ham, and water in a stockpot.
- Bring to a boil, then cook over medium heat until potatoes are tender (if knife goes in easily they are done), about 10 to 15 minutes.
- Stir in the chicken bouillon, salt, and pepper.
- In a separate medium saucepan, melt butter over medium-low heat.
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Whisk in flour to make a roux (thick sauce) and cook, stirring constantly about 1 minute to remove floury taste.
- SLOWLY stir in milk as not to allow lumps to form until all of the milk has been added.
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Continue stirring over medium-low heat until thickened, 4 to 5 minutes (may take longer, don’t worry).
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Stir the milk mixture into the stockpot, and cook soup until heated through.
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Serve immediately.
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| SERVING SUGGESTION |
SERVING SIZE:
1½ cups
NUMBER OF SERVINGS:
8
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| NUTRITION FACTS |
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| Calories |
196 |
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| Total Fat |
10 g |
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| Sodium |
380 mg |
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| Total Carbohydrates |
20 g |
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| Fiber |
2 g |
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| Protein |
6 g |
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