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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 tablespoon margarine |
4 cups thinly sliced vidalia or other sweet onion |
1 cup chopped carrot |
1 cup sliced celery |
1 cup chopped extra-lean ham |
3 cups chopped red potato (about 1 1/4 pounds) |
1 (10 1/2-ounce) can low-salt chicken broth |
1/4 cup all-purpose flour |
2 cups 2% low-fat milk |
1/4 cup chopped fresh sage |
1/2 teaspoon salt |
1/4 to 1/2 teaspoon pepper |
1/8 teaspoon ground nutmeg |
1/2 cup dry white wine |
sage sprigs (optional) |
Directions:
1. Melt margarine in a large Dutch oven over medium-high heat. Add onion, carrot, celery, and ham; sauté 10 minutes. Add potato and broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until potato is tender.
2. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended. Add milk mixture, sage, salt, pepper, and nutmeg to soup; cook over medium-low heat 2 minutes. Add wine; cook 10 minutes or until thick. Garnish with sage, if desired.
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