Makeover Cheesy Ham 'N' Potato Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 7 |
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This better-for-you version uses lean ham, canola oil, fat-free milk and reduced-fat cheddar cheese. Additional potatoes, whirred in the food processor, plus dry milk powder help keep the soup's thick creamy texture. Ingredients:
2-1/4 cups cubed potatoes |
1-1/2 cups water |
1-1/2 cups cubed fully cooked lean ham |
1 large onion, chopped |
2 teaspoons canola oil |
1/4 cup nonfat dry milk powder |
3 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon pepper |
3 cups fat-free milk |
1-1/2 cups (6 ounces) finely shredded reduced-fat cheddar cheese |
1 cup frozen broccoli florets, thawed and chopped |
Directions:
1. In a saucepan, bring potatoes and water to a boil. Cover and cook for 10-15 minutes or until tender. Drain, reserving 1 cup cooking liquid. In a blender or food processor, process reserved liquid and 1/4 cup cooked potatoes until smooth; set aside. Set remaining potatoes aside.
2. In a large saucepan, saute ham and onion in oil until onion is tender. In a bowl, combine milk powder, flour, pepper, milk and processed potato mixture until smooth. Stir into ham and onion. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Reduce heat to low. Add the cheese, broccoli and reserved potatoes; cook and stir over low heat until cheese is melted and heated through. Serve immediately. Yield: 7 servings.
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