Recipe by Swedish Mama
"Thanks to Priscilla's New England Potato Soup for the starter recipe that I tweaked. Use your imagination! Throw in what you have available! Not sure about spices, read the label on the container. If it's for soup, try it! You can easily make this vegetarian by leaving out animal-based stock and the ham. Enjoy - very delicious!"
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celery rib, thinly sliced
2 (14.5 ounce) cans
red potatoes, peeled and cubed
dried rosemary, crushed
ground black pepper
1 1/2 cups
cubed fully-cooked ham
Easy recipe to put together and delicious to boot. I made this as written in the morning, cooled it and reheated it for dinner. The ham and peas were a nice addition to potato soup. My family really enjoyed it, but thought it needed a little more pepper or some red pepper flakes for added flavor. I tried it before adding ½ TB of red flakes and I have to agree with the guys. I did enjoy it better after adding those and heating for about 20 minutes to incorporate the extra pepper flavor. I served this with traditional San Francisco Sourdough Bread that we brought home from our vacation. Dinner was a hit!
* Percent Daily Values are based on a 2,000 calorie diet.
New England Potato Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 87
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