Cheddar Ham Soup

Cheddar Ham Soup - Recipe from Taste of Home

7 ServingsPrep/Total Time: 30 min.

Ingredients

• 2 cups diced peeled potatoes
• 2 cups water
• 1/2 cup sliced carrot
• 1/4 cup chopped onion
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 2 cups 2% milk
• 1/4 to 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups (8 ounces) shredded cheddar cheese
• 1-1/2 cups cubed fully cooked ham
• 1 cup frozen peas

Directions

• In a large saucepan, combine the potatoes, water, carrot and onion.
• Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or
• until tender.
• Meanwhile, in another saucepan, melt butter. Stir in flour until
• smooth. Gradually add the milk, salt and pepper. Bring to a boil;
• cook and stir for 2 minutes or until thickened. Stir in cheese until
• melted. Stir into undrained potato mixture. Add ham and peas; heat
• through. Yield: 7 servings.

**I am boiling the ham bone in water to flavor the 2 cups of water and omitting the salt.  I don't have any peas, so I'm going to add a few more potatoes.

Lightened Up Baked Potato Soup

	1 small uncooked red onion(s)
	1 clove(s) (medium) garlic clove(s), minced
	1 tsp Lawry's® Seasoned salt 25% less sodium
	1/2 tsp black pepper
	1/4 cup real bacon bits
	1 cup(s) fat-free half-and-half
	2 tsp dried parsley
	2 Tbsp all-purpose flour
	2 pound(s) uncooked red potatoes, scrubbed and cubed
	2 cans (14.5 each) chicken broth
	1. Cut potatoes into small pieces (leave skin on!). Place potatoes in crockpot and sprinkle flour over potatoes and mix together so that potatoes are lightly coated. 2. Stir in parsley, pepper, season salt, chicken broth, onion, garlic and bacon bits. 3. Cook on low 6-8 hours or on high 3-5. During the last hour of cooking, stir in the half and half. Makes 5 servings (Approx. 1-1/2 cups each) DOTS: 5 **Optional: We top ours with 28g of 2% cheddar cheese. This adds 2 DOTS per serving.

Veggie Soup - WW Style

Modified from WW Garden Soup recipe.

4 cups fat free chicken broth

1/2 cup diced carrots

1/2 cup diced red pepper

1/4 cup diced onion

2 cloves of garlic, minced

3/4 cup kale, chopped in small pieces

1/2 cup spinach (I used frozen)

1Tbsp tomato paste

1/2 tsp dried basil

1/4 tsp oregano

1/2 cup zucchini , diced

Spray saucepan with cooking spray. Saute carrots, peppers, onion and garlic until onion is transparent. Add chicken broth, kale, spinach, tomato paste, basil and oregano. Bring to a boil, cover and then turn down to simmer 20 minutes. Add zucchini and cook an additional 4 minutes.

DOTS: ZERO! (Enjoy!)

**Using the same base, you can change up the veggies! You can also substitute veggie or beef broth for the chicken broth.. just make sure it's fat free.