Lightened Up Ham and Potato Soup

Instructions

Stove Top Directions:

1. 1. 1. Combine potatoes, water, ham, celery, onion, and garlic in a stockpot.
      2. Bring to a boil; simmer over medium heat until potatoes are tender, 10 to 15 minutes. Stir in chicken bouillon, pepper, and salt.
      3. Melt butter in a separate saucepan over medium-low heat.
      4. Add flour; cook and stir until thick, about 1 minute. Whisk in milk; cook and stir until thick, 4 to 5 minutes.
      5. Pour milk mixture into the stockpot; cook and stir until the soup is thickened or about 10 minutes. Feel free to use a potato masher to mash up a few of the potatoes, if you prefer a creamier less chunky soup texture.
      6. Season with salt and pepper, to taste. Garnish with fresh parsley or chives and shredded cheese, if desired.
      7. Store leftovers in the fridge for up to a week or freeze for up to 2 months.

Slow Cooker Directions:

1. 1. 1. Combine the potatoes, onion, celery, garlic, ham, light butter, chicken bouillon, and water to the crockpot. Stir together until well combined.
      2. Place the lid on an cook on high for 4-6 hours or low for 6-8, until potatoes are tender.
      3. Make a roux by mixing 4 Tbsp of flour and 4 Tbs of water. Stir it into the crockpot.
      4. Pour in the milk or fat free half and half. Stir until the soup is thickened. Feel free to use a potato masher to mash up a few of the potatoes, if you prefer a creamier less chunky soup texture.
      5. Season with salt and pepper, to taste. Garnish with fresh parsley or chives and shredded cheese, if desired.
      6. Store leftovers in the fridge for up to a week or freeze for up to 2 months.

Makes 8 (1 cup) servings

3 WW Points® per serving