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Ingredientes
- 1 quart. chicken stock
- 1 sm. onion, diced
- 1 carrot, sliced
- 1/4 c. green pepper, minced
- 1 c. diced ham
- 4 c. diced raw peeled potatoes
- Garlic salt
- White pepper
- 2 c. lowfat milk
- 2 tbsp. butter
- 2 tbsp. flour
Direcciones
- Bring chicken stock to boil. Add in ham, onion, celery, carrots, and pepper. When carrot is tender and potatoes. Boil till potatoes are done. Add in lowfat milk and season to taste with garlic salt and white pepper. Bring to a boil
- To thicken, heat butter in small fry pan, add in flour to make medium roux. Stir with wire whisk till mixed and bubbly. Quickly stick into boiling soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 578g | |
| Recipe makes 4 servings | |
| Calories 312 | |
| Calories from Fat 98 | 31% |
| Total Fat 11.02g | 14% |
| Saturated Fat 5.53g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 1201mg | 50% |
| Potassium 1092mg | 31% |
| Total Carbs 33.21g | 9% |
| Dietary Fiber 4.3g | 14% |
| Sugars 8.73g | 6% |
| Protein 19.89g | 32% |
