Ingredients and Weight:
- 1 pound russet potatoes, peeled and diced
- 1/2 cup chopped yellow onion
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped celery
- 2 cups low-sodium chicken broth
- 2 cups water
- 1/2 pound diced ham
- 1/4 cup all-purpose flour
- 1/4 cup reduced-fat milk
- Salt and pepper to taste
- Optional: 1/4 cup chopped fresh parsley
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
3 (moderate)
Preparation Method Steps:
- In a large pot or Dutch oven over medium heat, cook the potatoes, onion, bell pepper, and celery in the chicken broth and water until the potatoes are tender, about 20 minutes.
- In a separate bowl, whisk together the flour and milk until smooth.
- Gradually whisk the flour mixture into the soup and bring to a simmer. Cook for 5 minutes, stirring occasionally, until thickened.
- Add the ham and parsley (if using), and season with salt and pepper to taste.
- Heat through for an additional 5 minutes, or until the ham is warmed through.
Nutritional Information (per serving):
- Calories: 250
- Fat: 10 grams
- Saturated Fat: 3 grams
- Cholesterol: 30 milligrams
- Sodium: 300 milligrams
- Carbohydrates: 30 grams
- Fiber: 5 grams
- Protein: 15 grams
Dish Characteristics:
- Creamy and flavorful
- Packed with vegetables and ham for a hearty and satisfying meal
- Perfect for a cold winter day
User Comments:
- "This soup is so delicious and comforting. I love the combination of potatoes, ham, and vegetables."
- "I can't believe how easy it is to make. I'm definitely going to be adding this to my regular meal rotation."
- "The soup is thick and creamy, with just the right amount of salt and pepper. It's perfect for a quick and easy lunch or dinner."
Special Precautions and Tips:
- If you don't have low-sodium chicken broth, use regular chicken broth and reduce the amount of salt used to season the soup.
- To make the soup even healthier, use low-fat ham or turkey bacon.
- For a spicier soup, add a pinch of red pepper flakes.
