Laurel's Potato Soup
- Reviews 1
Ready In: 1 hr
Serves: 8
Yields: 4 quarts
Ingredients
- 4 cups diced potatoes
- 3 stalks celery, diced
- 2⁄3 cup chopped onion
- 1 (15 1/4ounce) can corn, drained
- 4 cups kitchen stock unsalted chicken stock, divided
- 2 2⁄3 cups fat-free half-and-half
- 1⁄3 cup land o' lakes light butter with canola oil, melted
- 1⁄3 cup all-purpose flour
- 2 tablespoons sodium-free instant chicken
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon colman's dry mustard
- 1⁄2 cup parmesan cheese
- 1⁄2 cup reduced-fat whipped cream cheese
- 1⁄2 teaspoon garlic powder
- 1 teaspoon dried parsley
- 2 (12 ounce) packages hormel diced ham (optional)
- 1 (8 ounce) package sliced mushrooms
- 1⁄2 teaspoon six-pepper spice blend
Directions
- 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.
- . Saute ham in separate pan, if using. Add mushrooms after ham has started to crisp.
- 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.
- 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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