“Rich, creamy and addictive low-fat, low-sodium potato soup. I was trying to recreate the soup from the deli without its punishing 28 grams of fat and way too much sodium. This soup is named after my daughter, who requested it :-)”
READY IN:
1hr
SERVES:
8
YIELD:
4 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. (I nuked the diced potatoes for six minutes before putting them in the pot.) Drain and reserve liquid.
  2. . Saute ham in separate pan, if using. Add mushrooms after ham has started to crisp.
  3. Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. (I melted the butter in a measuring cup and added an equal amount of flour.) Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, ham & mushrooms (drain if watery), corn, remaining broth, Instant Chicken, parmesan, whipped cream cheese, and pepper. Heat through and serve.
  4. Don't be afraid to play around with the ingredients and add more or less to taste. The cream cheese is sweet, so the parmesan & dry mustard balance it.

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