Chewin'

the News

January 2006

Potato and Ham Soup

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Recipes:	1	2	3	4	5	6
Servings:	6	12	18	24	30	36
Ingredients:
Potatoes, diced	6	12	18	24	30	36
Carrots, sliced	2	4	6	8	10	12
Celery stalk, sliced	2	4	6	8	10	12
Chopped onion	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Water	6 C.	12 C.	18 C.	24 C.	30 C.	36 C.
Chicken bouillon granules	4 t.	8 t.	1/4 C.	1/4 C. + 4 t.	1/4 C. + 8 t.	1/2 C.
Dried thyme	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Dried parsley flakes	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Diced ham	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Evaporated skim milk	3/4 C.	1-1/2 C.	2-1/4 C.	3 C.	3-3/4 C.	4-1/2 C.
Flour	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.

Assembly Directions:

Place potatoes, carrots, celery, onion, water, chicken bouillon, thyme, parsley and ham in a large stock pot. Bring to a rolling boil. Reduce heat to medium and boil for 20 minutes or until potatoes are tender.  In a separate bowl mix together the evaporated milk and flour until there are no lumps. Add to the soup and stir in completely. Continue to cook until the soup has thickened slightly.

Freezing Directions:

Cool soup completely. Divide into family-sized portions in freezer bags or rigid containers. Seal, label and freeze.

Serving Directions:

Thaw completely. Reheat over low in a saucepan or reheat in the microwave.

Comments:

You can reduce the sodium in this recipe by using reduced sodium chicken bouillon. Serve this soup with a big salad to round out the meal.

Nutritional Info: 

Per Serving: 201 Calories; 3g Fat (12.7% calories from fat); 10g Protein; 34g Carbohydrate; 3g Dietary Fiber; 14mg Cholesterol; 616mg Sodium. 

Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk.

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