No-Cream Creamy Potato Soup
I make this super-delicious soup all winter long. I have tweaked this and tweaked this to (what I consider) perfection. It's very flavorful. NO butter and NO cream!! (And no "floury" taste!) This recipe makes 9 generous 2-cup servings, only 242 calories each! 242 calories for 2 cups of creamy soup?? Can't beat that! Don't let the nutrition fool you: it's powerfully delicious and gets gushing reviews whenever I serve it.
INGREDIENTS
INGREDIENTS
6 cups peeled and cubed potatoes*
1 cup chopped celery
1 cup chopped onion
2 cups diced carrots or matchstick carrots
2 Tbs "Better than bouillion"
4 cups water
1 tbs dried parsley
1/2 teaspoon salt**
2 pinch ground black pepper
2 Tbs all-purpose flour
3 cups milk
1 1/2 cups shredded cheese
2 cups chopped/diced ham -- One 9 oz package of deli lunchmeat brown sugar ham works perfectly
DIRECTIONS In a large pot, add potatoes, carrots, celery, onion, chicken bouillon, water, parsley flakes, salt, and pepper and simmer covered until vegetables become tender (approx 45-60 minutes.) Stir occasionally.
When veggies are tender, in a separate bowl (or food processor) mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick (approx 5-7 minutes).
Take a potato masher and gently smash around the pot, just enough to squash some of the potato chunks, but not all. It makes the soup creamier!
Stir in cheese, cooked ham and simmer until cheese is melted (approx 1-3 minutes). Serve! Yummy!
*Try not to make any changes until you have tried it this way first! Adding more potatoes, water, or milk totally changes the end result. When you are boiling the veggies, it may look like there is not enough water. Trust in the process!!
**Add more salt if needed, but remember that with leftovers, the salt will have had a chance to leak out of the ham, so be careful you don't overdo it!
1 cup chopped celery
1 cup chopped onion
2 cups diced carrots or matchstick carrots
2 Tbs "Better than bouillion"
4 cups water
1 tbs dried parsley
1/2 teaspoon salt**
2 pinch ground black pepper
2 Tbs all-purpose flour
3 cups milk
1 1/2 cups shredded cheese
2 cups chopped/diced ham -- One 9 oz package of deli lunchmeat brown sugar ham works perfectly
DIRECTIONS In a large pot, add potatoes, carrots, celery, onion, chicken bouillon, water, parsley flakes, salt, and pepper and simmer covered until vegetables become tender (approx 45-60 minutes.) Stir occasionally.
When veggies are tender, in a separate bowl (or food processor) mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick (approx 5-7 minutes).
Take a potato masher and gently smash around the pot, just enough to squash some of the potato chunks, but not all. It makes the soup creamier!
Stir in cheese, cooked ham and simmer until cheese is melted (approx 1-3 minutes). Serve! Yummy!
*Try not to make any changes until you have tried it this way first! Adding more potatoes, water, or milk totally changes the end result. When you are boiling the veggies, it may look like there is not enough water. Trust in the process!!
**Add more salt if needed, but remember that with leftovers, the salt will have had a chance to leak out of the ham, so be careful you don't overdo it!
Comments
xo
Andrea