When my husband Rudy told me that Paula Deen had an unfortunate run-in with a ham last week, I found it only fitting that her Ham, Broccoli and Potato Soup be next on the menu. This recipe comes from page 34 of Cooking with Paula Deen (November/December 2009). The recipe calls for frozen versions of the veggies needed. Not having to spend time cleaning and chopping allows this recipes to qualify as a "fast family supper".
HAM, BROCCOLI AND POTATO SOUP
2 tablespoon "I Can't Believe It's Not Butter"
3 cups frozen Southern-style hash brown potatoes
1 cup frozen chopped onion
2 teaspoon minced garlic
3 tablespoons organic whole-wheat flour
1 (32-ounce) box low-sodium, FAT FREE chicken broth
2 cups SKIM milk
2 cups frozen chopped broccoli, thawed and drained
1 (8-ounce) package mini diced cooked ham
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup FAT FREE sour cream
1 (5-ounce) package of shredded Low-Fat Swiss cheese
In a large Dutch oven, melt butter over medium heat. Add hash browns, onion, and garlic; cook for 5 to 6 minutes, stirring frequently. Once the hash browns are tender, add the flour; cook for 2 minutes and stir constantly. Stir in chicken broth and milk; cook for 5 to 6 minutes, or until slightly thickened. Add broccoli, ham, salt and pepper; cook for 10 minutes, stirring frequently. Add sour cream and cheese, stirring until cheese is melted and soup is heated through.
This really is a simple supper that can be thrown together in minutes. I made this "Thanksgiving Eve". It was just the right amount of food for the night before the big binge. It cut fat and calories by using low-fat or Fat Free versions of milk, sour cream and broth. Swiss cheese is already lower in fat then most cheeses, so I left that one alone.
On a cold winter day, this soup would absolutely hit the spot. ENJOY!
NUTRITION FACTS (per serving): 200.75 calories; 4.02g fat; 24.67g carbohydrate; 17.35g protein; 2.95g fiber