Thursday, May 15, 2014

Cheesy Potato and Ham Soup

 I love soups, now I know that they aren’t exactly a “hot choice” for hot weather, but they are good for those rainy days. Which, unfortunately we have been experiencing a lot lately in Vermont. I bought a large ham around Christmas and cooked half and froze the rest. It was great because I cook for two and if I had made a whole ham we would have never finished it and it would have gone to waste. This way we were able to enjoy it again. You can use real potatoes if you have them, but I opted for plain instant mashed potatoes because I was short on time. It ended up working really well and tasted awesome.

This soup is reminiscent of a loaded baked potato soup, but is on the lighter side. Substituting ham for the bacon and LF milk for half and half or cream makes this a healthy choice!

Cheesy Potato and Ham Soup

Makes 8 servings



2 Tbsp margarine

Tbsp flour (cornstarch if gluten free)

1 sweet onion, diced

2 stalks celery, diced

½ cup carrots, diced

2 cups cooked lean ham, diced

3 cups skim milk

1 cup instant mashed potatoes

1 cup low-fat shredded cheddar cheese

1 cup frozen peas

Pepper, to taste

½ tsp garlic powder



1. Heat margarine in a large saucepan over medium heat. Add flour or cornstarch after margarine is melted.

2. Add onion, celery, and carrots and sauté for 5 minutes, stirring occasionally.

3. Add ham, skim milk, and mashed potatoes and cook for 3 minutes.

4. Add cheese, peas, and spices and cook additional 5 minutes. Serve immediately.

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