Directions:
- Heat oil and butter in large stockpot, add chopped onion, celery, carrot, garlic and half the potatoes. Add a pinch of salt and pepper. Cook 5 to 10 minutes then add water and bouillon. Cook 20 to 30 minutes - till veggies are VERY tender. Blend or process with the cream cheese till smooth - this is your thickener as there is no flour/cornstarch in the recipe. Pour the blended veggies/stock back into your stockpot.
- Cook the other half of the potatoes in 2 cups of boiling water in a seperate pan till tender - about 10 minutes - drain when cooked. Add the potatoes, ham, cream and valveeta. Stir, taste for seasonings and heat thru (till cheese melts). We like to serve with a salad and crusty french bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 505.5 Kcal (2116 kJ) | ||
| Calories from fat | 320.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.66g | 55% | |
|---|---|---|---|
| Cholesterol | 103.44mg | 34% | |
| Sodium | 1240.26mg | 52% | |
| Potassium | 781.67mg | 17% | |
| Total Carbs | 29.61g | 10% | |
| Sugars | 7.34g | 29% | |
| Dietary Fiber | 4.53g | 18% | |
| Protein | 18.19g | 36% | |
| Vitamin C | 6.2mg | 10% | |
| Vitamin A | 1.3mg | 44% | |
| Iron | 1.5mg | 9% | |
| Calcium | 274.6mg | 27% | |
| Amount Per 100 g | |||
| Calories | 141.69 Kcal (593 kJ) | ||
| Calories from fat | 89.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10g | 55% | |
|---|---|---|---|
| Cholesterol | 28.99mg | 34% | |
| Sodium | 347.65mg | 52% | |
| Potassium | 219.1mg | 17% | |
| Total Carbs | 8.3g | 10% | |
| Sugars | 2.06g | 29% | |
| Dietary Fiber | 1.27g | 18% | |
| Protein | 5.1g | 36% | |
| Vitamin C | 1.7mg | 10% | |
| Vitamin A | 0.4mg | 44% | |
| Iron | 0.4mg | 9% | |
| Calcium | 77mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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