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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Only 5 WW points per serving. Ingredients:
10 ounces pared potatoes, cut into 1 inch cubes |
1 cup chopped broccoli |
3/4 cup chopped celery |
1/2 cup chopped carrot |
1/4 cup chopped onion |
1 tablespoon chopped fresh flat-leaf parsley |
1 (2 teaspoon) packet low-sodium instant chicken bouillon granules |
1 dash fresh ground black pepper |
1 1/2 cups low-fat milk (1%) |
2 tablespoons flour |
4 1/2 ounces processed cheese spread (velveeta) |
1 ounce diced cooked ham |
Directions:
1. In a large saucepan, combine potatoes, broccoli, celery, carrot, onion, parsley, broth mix, pepper, and 1 cup water.
2. Bring to a boil; reduce heat to low; cover and simmer until potatoes are tender, about 20 minutes.
3. In a small bowl, whisk milk and flour together; slowly pour into vegetable mixture, stirring constantly.
4. Cook over medium-high heat, stirring occasionally, until slightly thickened, about 5 minutes.
5. Add cheese spread and ham; cook, stirring occasionally, until cheese is melted, about 3 minutes longer.
6. Ladle evenly into 4 soup bowls.
7. (about 1-1/4 cup each).
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