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.
salad, fresh bread
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
2 lean meat, 1 1/2 fat, 1 starch, 1 vegetable