Chunky Ham and Potato Soup Served with Whole Wheat Crackers

By eliorakiah

Calories 480, Calories from Fat 120,
Total Fat 14 g, Saturated Fat 3.5 g,
Cholesterol 35 mg, Sodium 1,110 mg,
Total Carbohydrate 70 g, Dietary Fiber 8 g,
Sugars 29 g, Protein 24 g, Vitamin A 25%,
Vitamin C 50%, Calcium 15%, Iron 15%

Ingredients

• 2/3 cup potatoes, diced
• 1 teaspoon margarine, canola-based, trans-fat free
• 1 tablespoon celery, fresh, diced
• 1 tablespoon onion, chopped
• 1 teaspoon flour, all-purpose
• 2 1/2 ounces ham, smkd, diced
• 1/2 cup broth, chicken, low sodium, canned
• 1/8 teaspoon white pepper
• 1 1/2 tablespoons cheddar cheese, low-fat
• 3 tablespoons milk, fat-free
• 6 crackers, whole wheat
• 1 cup peach halves, canned in juice

Preparation

Step 1

Add diced potatoes to a pot of water, bringing to a boil. Cook until tender.

Meanwhile, heat margarine in pot on medium heat - do not use high heat for this recipe. Add celery and onions to pot, stir occasionally until softened.
Add flour and cook for 2-5 minutes. Add ham, chicken broth and white pepper to pot and let warm slightly.
Add cheese to mixture, stirring constantly and continue to warm.

Drain potato chunks and add to sauce pot. Stir in warm milk (either heat on the stove or in the microwave in a microwave safe dish for 30 seconds on low heat) slowly, stirring constantly. It is important that your milk be the same temperature as your soup or it will not combine properly.

Remove from heat and serve with crackers.
Complement meal with peaches for a snack.