Potato and Ham Soup
Portion Size: 1 cup Yields: 8 servings
| Ingredients | Notes: |
| 3 1/2 cups peeled and diced potatoes | Peeled, washed, and diced |
| 1/3 cup diced celery | Washed, trimmed and diced |
| 1/3 cup finely chopped onion | Washed, peeled and finely chopped |
| 12 oz. diced cooked ham | |
| 3 1/4 cups water | |
| 2 tablespoons chicken bouillon granules | |
| 1/4 teaspoon salt | |
| 1 teaspoon black pepper | |
| 1/2 teaspoon paprika | |
| 5 tablespoons butter | |
| 5 tablespoons all-purpose flour | |
| 2 cups nonfat milk | |
| 1 cup frozen peas |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat butter in stock pot. Add onion and celery. Cook until tender. Add flour and stir to coat. Combine the potatoes, ham and water in a stockpot. | |
| 2 | Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. | |
| 3 | Stir in the chicken bouillon, salt, paprika, and pepper. | |
| 4 | Stir the milk mixture into the stockpot, and cook soup until heated through. Add just before serving peas and heat through. Serve immediately. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
