Click on a category to see more recipes in this category
Ingredients
1 Large baking size russet potato
1 (15 ounce) Can chicken broth
1 1/2 Cup steamed broccoli, coarsely chopped
1/2 Cup cooked ham, cut into bite-size pieces
1 Cup low-fat milk
Croutons, if desired
Salt & pepper to taste
Instructions
Peel the washed potato and cut into one-inch chunks. Put the pieces in a medium-size saucepan with the chicken broth and simmer until the potato is cooked through. This will take about 30 minutes.
Add the cooked broccoli and heat through. Put the soup in a blender and whirl for about 1 minute, until the potato is completely broken up and dispersed throughout the soup.
Return mixture to the pan and add the ham, milk, and seasonings. Simmer until hot but not boiling. Add croutons just before serving.