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Nutrition Information*
per serving
Calories: 179.9
Total Sugars: 0.8g
Carb.: 20.3g
Fiber: 1.4g
Total Fats: 8.2g
Cholesterol: 27.6mg
Protein: 6.7g
Sodium: 365.3mg
*Data provided by USDA
3/4 cup ham ; cooked, diced
3 1/2 cups potatoes ; peeled, diced
5 tablespoons all-purpose flour
2 tablespoons chicken bouillon cubes ; crushed
3 1/4 cups water
2 cups milk
1/3 cup celery ; finely diced
1/2 teaspoon salt ; or to taste
1/2 teaspoon black pepper ; or to taste
4 tablespoons butter
1/3 cup onions ; finely chopped
Submitted by steve
An easy potato soup with diced ham
Cal: 180 Fat: 8g Carbs: 20g Protein: 7g Fiber: 1g
Nutrition Information*
per serving
Based on a 2000 calorie diet
DV %
9
--
6.8
5.5
12.6
9.2
13.4
15.2
Calories: 179.9
Total Sugars: 0.8g
Carb.: 20.3g
Fiber: 1.4g
Total Fats: 8.2g
Cholesterol: 27.6mg
Protein: 6.7g
Sodium: 365.3mg
*Data provided by USDA
Original recipe serves 8
½ 2x 3x Reset
Ingredients (serves 8)
Directions
In a stockpot, combine the water, ham, potatoes, onion, celery, and cook over medium heat until the potatoes are tender. Stir in the pepper, salt, and chicken bouillon.
Melt the butter in a separate pan over medium low heat. Whisk in the flour, and cook until mixture is thick, or about 1 minute. Slowly stir in the milk, stirring to prevent lumps from forming. Continue to stir until thickened, about 4 to 5 minutes.
Add the milk mixture to the stockpot, and stir until well blended. Cook until the soup is completely heated through, and serve hot.
Melt the butter in a separate pan over medium low heat. Whisk in the flour, and cook until mixture is thick, or about 1 minute. Slowly stir in the milk, stirring to prevent lumps from forming. Continue to stir until thickened, about 4 to 5 minutes.
Add the milk mixture to the stockpot, and stir until well blended. Cook until the soup is completely heated through, and serve hot.
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