Ham, Broccoli and Potato Soup

By ccavaletti

Ingredients

• 1/4 c butter
• 4 c frozen Southern-style hash brown potatoes
• 1 c frozen chopped onion
• 2 tsp minced garlic
• 3 Tbsp all-purpose flour
• 32 oz box low-sodium chicken broth
• 2 c whole milk
• 2 c frozen chopped broccoli, thawed and drained
• 8 oz mini diced cooked ham
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 c sour cream
• 5 oz shredded Swiss cheese

Preparation

Step 1

In a large Dutch oven, melt butter over medium heat. Add hash browns, onion and garlic; cook for 5 to 6 minutes, stirring frequently, or until hash browns are tender.

Add flour; cook for 2 minutes, stirring constantly.

Stir in chicken broth and milk; cook for 5 to 6 minutes, or until slightly thickened.

Add broccoli, ham, salt, and pepper; cook for 10 minutes, stirring frequently.

Add sour cream and cheese, stirring until cheese is melted and soup is heated through.