Fall is here! Being born and raised in Florida, Fall is a foreign season for me. Two months ago we moved to Colorado and let me tell you, I am so excited to experience all the seasons! Now that it is getting chilly I have an increased appreciation for warm and delicious soup. This recipe came to be because I had extra potatoes that needed to be used and leftover diced ham from my morning egg muffins (recipe coming soon). Boy was this soup a winner! My husband and son loved it and the macros were incredible. You could easily add more ham or even some other form of protein (like white beans!) to increase protein further. I enjoyed two servings since I had plenty of carbs to play with and it knocked out 24g protein. Happy flexible dieting!
- 20 oz russet potato peeled and cubed
- 6 oz diced ham (I used Smithfield)
- 1/2 cup chopped onion
- 1/2 cup diced celery
- 4 cups low sodium chicken or vegetable broth
- 1 chicken bouillon cube
- 2 cups Fat Free Fair Life milk
- Salt & pepper to taste
Add potatoes, ham, celery, onion, bouillon cube, and broth to a large pot. Bring to a bowl and cook potatoes for 10-15 minutes on medium heat. Once potatoes are tender set to low heat and use a potato masher to smash about 1/4 of the potatoes to thicken soup. Slowly stir in milk and stir for about 3 minutes to allow to thicken. If your soup is still not thickening smash more of the potatoes but once the soup is no longer hot it should thicken up nicely. You could also do this soup in the slow cooker. Set to low for 8 hours of high for 4 hours. Do not add milk until right before serving. Enjoy!
Macros (per serving of 2 cups, recipe makes approximately 6 servings): 158 calories, 1g fat, 25g carbs, 12g protein, 3g fiberShare Post: