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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Here's a warm, hearty, easy to prepare soup for those chilly days of winter. If found this recipe in a Senior Spotlight newspaper. I used skim milk and fat free, low sodium chicken broth. The cheese I added for zip! (so much for extra calories, but it was worth it!!) Ingredients:
8 ounces cubed cooked ham |
1 cup chopped onion |
1 tablespoon butter |
1 1/2 lbs potatoes, peeled and diced (about 5) |
2 (14 1/2 ounce) cans chicken broth |
1 tablespoon dijon mustard |
1 1/2 cups milk |
1 (10 3/4 ounce) can condensed cream of celery soup |
3 -4 ounces velveeta cheese or 3 -4 ounces sharp cheddar cheese |
1/4 teaspoon garlic powder |
1/4 teaspoon seasoning salt |
1/2 teaspoon sodium-free seasoning |
Directions:
1. In a large saucepan over medium-high heat, sautee ham and onions in the butter, until the onions are translucent.
2. Stir in the mustard, then pour in the chicken broth.
3. Add the potatoes, bring to a boil and cook until the potatoes are tender.
4. Add to the potato mixture and heat until warm, but not boiling.
5. Add seasonings; serve with warm bread or rolls.
6. Combine the milk and cream of celery soup in a small saucepan.
7. Add the cheese and melt, stirring frequently.
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