Tuesday, May 22, 2007

Cheddar Ham Soup

Prep/Total Time: 30 minutes
Yield: 7 servings

2 cups diced peeled potatoes
2 cups water
1/2 cup sliced carrot
1/4 cup chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups milk
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2 cups (8 ounces) shredded cheddar cheese
1 1/2 cups cubed fully cooked ham
1 cup frozen peas, thawed

In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.

Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through.

Tips and Tricks
Use whatever cheese and veggies you have on hand for a different flavor. I chopped the carrot instead of slicing. Try different varieties of potato. I used Yukon Gold.
Make It Healthier
Thicken milk mixture with whole wheat flour. Omit salt. Use low-fat or fat-free milk and cheese. Use trans-fat free spread in place of butter.
How Kids Can Help
Chop onion and carrot with Pampered Chef chopper. Measure dry ingredients. Older kids can shred cheese.
Suggested Sides
salad, fresh bread

Nutrition Facts
1 cup (prepared with fat-free milk, 1/4 teaspoon salt, reduced-fat cheese and lean ham) equals 281 calories, 15 g fat (9 g saturated fat), 53 mg cholesterol, 798 mg sodium, 20 g carbohydrate, 2 g fiber, 19 g protein
Diabetic Exchanges
2 lean meat, 1 1/2 fat, 1 starch, 1 vegetable

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