Ham and Potato Cheesy Soup

Ingredients

1-1/4 cups cubed potatoes
1-1/2 cups water
1-1/2 cups cubed fully cooked lean ham
1 large onion, chopped
2 teaspoons canola oil
1/4 cup nonfat dry milk powder
3 tablespoons all-purpose flour
1/4 teaspoon pepper
3 cups Roberts Skim Milk
1-1/2 cups (6 ounces) finely shredded reduced-fat cheddar cheese
1 cup frozen broccoli florets, thawed and chopped

Preparation

In a saucepan, bring potatoes and water to a boil. Cover and cook for 10-15 minutes or until tender. Drain; reserving 1 cup cooking liquid. In a blender or food processor, process reserved liquid and 1/4 cup cooked potatoes until smooth; set aside. Set remaining potatoes aside.

In a large saucepan, sautè ham and onion in oil until onion is tender. In a bowl, combine milk powder, flour, pepper, milk and processed potato mixture until smooth. Stir into ham and onion. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese, broccoli and reserved potatoes; cook and stir over low heat until cheese is melted and heated through. Serve immediately.

Yield: 7 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.