Recipe by MakeItHealthy
"This soup was great, so creamy. I add some carrots and green beans to it and it has a little more fiber and a little more heartiness to it."
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3 1/2 cups
peeled and diced potatoes
chopped green beans
finely chopped onion
diced cooked ham
3 1/4 cups
chicken bouillon granules
ground white pepper, or to taste
I have always liked the original version of this recipe and I liked this too, but I don't know how much 'healthier' it is. I used about 4 large carrots and a whole smallish onion - a lot more celery than is called for. Add what ever vegetables you have available. This is one of those great comfort meals - enjoy but don't think it is that much 'healthier'.
This soup turned out wonderful!! I think I used this recipe more as a guide..
Used the ham bone from my New Years ham to make a stock- covered the bone in water in a stock pot and let it simmer for about 3 hours. Then used that as my base. Added celery, onion, carrot, and potatoes- cooked. Then added roux. I also added a little garlic, salt, chicken boullion, and cayenne pepper.
My first time cooking potato soup & it will definitely not be the last!!
My mom and I just made a pot of this potato soup
for dinner.It is very good.I didn't have any chopped
Ham so I used Hillshire Sausage instead.I used can cut green beans
because I didn't have any fresh ones.The amount of vegetables
were lowered because of the amount of juice.I also used less
butter and flour.I added a tablespoon of corn starch.I also
added some whipping cream.I seasoned to taste with salt pepper and seasoning salt.This recipe is certainly a keeper.
My husband and two kids all really liked this soup. I didn't even add the milk/flour. I found that once I used a masher to mash up the potatoes, the soup was plenty thick and creamy. Also I used a spiral ham that had enough salt, so I skipped the bouillon. I added fresh dill and parsley too. So with less salt and no milk, it was even healthier/low calorie.
This was tasty! I glanced at the recipe thinking I had everything, but was very wrong. I had to butcher it because I was out of so much. I subbed a leek for celery, shallot for onion, chicken broth for bullion/water and cornstarch for flour. I had only about 1 Tbs butter and made that work too. For being so short on some key ingredients, it turned out great! It's also good to know I could make it with much less butter and it still tasted wonderful! Next time I will be sure to have flour, otherwise I kinda like the revisions I had to make. I had to use a little more than a cup of milk but that may be due to the cornstarch.
This soup was great for my picky family. Everyone had seconds. Good hearty soup for a winter evening. I used vegetable broth instead of water.
I decided to leave out the flour and milk like cpolis said and it turned out good. It was more of a stew that way, but I expected that. The problem with doing it without flour and milk is that it is a ton of butter; next time I'll probably half it. The other problem is that there is no way you can realistically feed 8 people with as much as it makes. I would say it is closer to 4 or 6 servings.
This was delicious! My husband said it was the best potato soup he's had. We didn't add the green beans because all we had were canned beans and I didn't think that sounded very good. I will probably experiment with this a little bit- my husband wants to add peas.
* Percent Daily Values are based on a 2,000 calorie diet.
Healthier Delicious Ham and Potato Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 88
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