Directions:
- Heat butter in a saucepan over medium heat; cook and stir onion and celery until tender, about 10 minutes. Add broth, potatoes, salt, rosemary, thyme, and black pepper; stir to combine. Bring to a boil, reduce heat, and simmer until potatoes are tender, 15 to 20 minutes.
- Whisk flour and 1/2 cup milk together in a bowl until smooth; gradually stir into soup. Bring to a boil, stirring occasionally, until combined, 2 minutes. Stir in ham, peas, and remaining 2 cups milk; cook until heated through, about 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 210.08 Kcal (880 kJ) | ||
| Calories from fat | 40.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.51g | 7% | |
|---|---|---|---|
| Cholesterol | 9.16mg | 3% | |
| Sodium | 253.01mg | 11% | |
| Potassium | 805.45mg | 17% | |
| Total Carbs | 35.59g | 12% | |
| Sugars | 8.8g | 35% | |
| Dietary Fiber | 4.68g | 19% | |
| Protein | 7.1g | 14% | |
| Vitamin C | 16.8mg | 28% | |
| Iron | 6mg | 33% | |
| Calcium | 131.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 68.01 Kcal (285 kJ) | ||
| Calories from fat | 13.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.46g | 7% | |
|---|---|---|---|
| Cholesterol | 2.97mg | 3% | |
| Sodium | 81.91mg | 11% | |
| Potassium | 260.75mg | 17% | |
| Total Carbs | 11.52g | 12% | |
| Sugars | 2.85g | 35% | |
| Dietary Fiber | 1.51g | 19% | |
| Protein | 2.3g | 14% | |
| Vitamin C | 5.4mg | 28% | |
| Iron | 1.9mg | 33% | |
| Calcium | 42.6mg | 13% | |
* 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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