Petitchef

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

Main Dish
7 servings
15 min
25 min
Very Easy

Ingredients

Number of serving: 7
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

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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