Paula deen's lean: ham, broccoli and potato soup

Ingredients

• 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 1% 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 Swiss cheese

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Leek and potato soup easy and quick

Preparation

• 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.

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