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Ingredientes
- 2 lb frzn hash brown potatoes
- 4 c. water
- 1 lrg onion minced
- 3/4 c. sliced celery
- 4 x chicken bouillon cubes
- 1/2 tsp celery seed
- 1/4 tsp freshly-grnd black pepper
- 4 can cream of chicken soup - (10 3/4 ounce ea) undiluted
- 1 quart lowfat milk
- 2 c. cubed fully-cooked ham
- 1 Tbsp. dry parsley flakes
- 1 1/2 tsp garlic salt
- 8 x bacon strips cooked, crumbled
Direcciones
- In a Dutch oven or possibly sop kettle, combine the first seven ingredients; bring to a boil. Reduce heat; cover and simmer for 20 min or possibly till vegetables are tender. Mash vegetables with cooking liquid. Add in soup and lowfat milk; stir till smooth. Add in ham, parsley and garlic salt; simmer for 10 min or possibly till heated through. Garnish with bacon.
- This recipe yields 12 to 16 servings (4 qts).
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 454g | |
| Recipe makes 12 servings | |
| Calories 296 | |
| Calories from Fat 147 | 50% |
| Total Fat 16.34g | 20% |
| Saturated Fat 5.3g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 1143mg | 48% |
| Potassium 537mg | 15% |
| Total Carbs 26.74g | 7% |
| Dietary Fiber 1.4g | 5% |
| Sugars 5.69g | 4% |
| Protein 10.84g | 17% |
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