With the Christmas season behind us and the evidence of all the goodies we ate showing around our waistlines, Nana offers a yummy lighter version to a winter time classic- enjoy!
“The weather outside is frightful, The fire is so delightful, Let it snow, let it snow, let it snow……”
I was looking through the soup recipe file for something warm to make for lunch and discovered this is “make-over” recipe that lightens the calories & fat, but still maintains the taste.
Perfect for after all of our holiday indulgences!
We are watching it snow while eating our Cheesy Ham “N” Potato Soup with a slice of Papa Jim’s Buttermilk Bread with some Crab Apple Jelly and a glass of apple cider on the side.
Cheesy Ham “N” Potato Soup
(A Light & Tasty Recipe)
2 ¼ cups cubed potatoes
1 ½ cups water
1 large onion, chopped
1 ½ cups cubed fully cooked lean ham
2 tsp. canola oil
¼ cup nonfat dry milk powder
3 Tablespoons all-purpose flour
¼ teaspoon pepper
3 cups fat-free milk
1 ½ cups (6 oz) finely shredded reduced fat cheddar cheese
1 cup frozen broccoli florets, thawed & chopped
In a saucepan, bring potatoes & water to a boil. Cover & cook for 10-15 minutes or until tender.
rain, reserving 1 cup liquid. In a blender or food processor process reserved liquid and ¼ cup cooked potatoes until smooth; set aside. Set remaining potatoes aside.
In a large saucepan, sauté ham & onion in oil until onion is tender. In a bowl, combine milk powder, flour, pepper, milk & processed or mashed potato mixture until smooth. Stir into ham and onion. Bring to a boil; cook & stir for 2 minutes or until thickened.
Reduce heat to low. Add the cheese, broccoli & reserved potatoes; cook & stir over low heat until cheese is melted & heated through.
Serve immediately. Yield: 7 servings
Until next time,
Nana Shirley
