Friday, January 1, 2010

Yummy Ham & Cheddar Recipe

It was snowing, I was freezing, and soup just sounded good. I came across this recipe and was shocked and surprised when my whole family loved it! I love this recipe because it used up my leftover Christmas ham. The recipe was originally written by Diana Rattray of but I altered it to be alittle healthier.

Ham and Potato Soup


2 cups red organic potatoes, cubed

3 tablespoons Smart Balance butter

1 small onion, chopped fine

3 tablespoons organic flour

cayenne pepper

black pepper

3 cups organic milk

1/2 teaspoon kosher salt

1 cup cooked, cubed ham

1 cup 2% low fat shredded cheddar cheese, (4 ounces)

fresh chopped parsley or chives for garnish, if desired


Cook potatoes in boiling water until tender. Drain; reserve 1 cup of the liquid.Melt butter in a saucepan over medium heat. Add onion; cook, stirring, until tender. Stir in flour; season with red and black pepper. Cook for about 3 more minutes, stirring. Add potatoes, reserved liquid, milk, and salt; stir well. Add ham; simmer for 5 minutes, stirring frequently. Remove from heat and let cool for about 5 minutes. Add cheese; stir until melted. Top with fresh parsley or chives, if desired.

Serves 3 to 4.

No comments:

Post a Comment