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Hearty Ham and Potato Soup

Hearty Ham and Potato Soup

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Rated: 0
  • Makes: 4 servings
  • Prep 35 mins
  • Cook 15 mins
  • Serving Size: 1 1/2cups
  • Carb Grams Per Serving: 30

Ingredients

  • 2 cups small cauliflower florets (about 1/2 inch in diameter)
  • 2 tablespoons water
  • 4 ounces extra-lean lower-sodium ham, chopped (3/4 cup)
  • 2 teaspoons canola oil
  • 1 cup chopped red sweet pepper (2 small)
  • 2 cloves garlic, minced
  • 8 ounces red potatoes, cut into 1/2-inch cubes
  • 1 3/4 cups no-salt-added chicken broth
  • 1/8-1/4 teaspoon crushed red pepper
  • 1 12 - ounce can evaporated fat-free milk
  • 1 tablespoon cornstarch
  • 1/2 cup sliced green onions (4)
  • 2 tablespoons light butter or diet margarine
  • 1 tablespoon snipped fresh sage
  • 2 ounces reduced-fat sharp cheddar cheese, shredded (1/2 cup)

Directions

  1. In a small microwave-safe bowl combine cauliflower and the water. Cover with vented plastic wrap. Microwave on 100 percent power (high) 3 to 5 minutes or until cauliflower is very tender. Cool slightly; drain. Place cooked cauliflower in a food processor or blender. Cover and process or blend until pureed. Set aside. Meanwhile, in a large saucepan cook ham in 1 teaspoon of the hot oil over medium-high heat 3 to 5 minutes or until lightly browned. Using a slotted spoon, remove ham; set aside.
  2. In the same large saucepan cook sweet pepper and garlic in the remaining 1 teaspoon hot oil 3 minutes. Stir in potatoes, broth, and crushed red pepper. Bring to boiling over high heat; reduce heat. Simmer, covered, about 10 minutes or just until potatoes are tender.
  3. In a small bowl combine evaporated milk and cornstarch, stirring until smooth. Add to saucepan; cook and stir until thickened and bubbly. Stir in 1/4 cup of the green onions, the margarine, sage, ham, and pureed cauliflower. Cook over medium-low heat 5 minutes to heat through and allow flavors to blend. Serve topped with cheese and the remaining 1/4 cup green onions.

Tip

  • Cook's Tip: This makes a lighter version of potato soup which is the perfect transition when the weather is changing from Summer to Fall.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 296 cal., 11 g total fat (5 g sat. fat), 33 mg chol., 623 mg sodium, 30 g carb. (3 g fiber, 16 g sugars), 20 g pro.

Diabetic Exchanges

Milk (d.e): 1; Lean Meat (d.e): 1.5; Starch (d.e): 1; Fat (d.e): 1; Mark as Free Exchange (d.e): 0