Blackjack Steak House Potato Soup
Yield
10 servingsPrep
10 minCook
40 minReady
50 minLow Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | cups |
water
|
|
| 4 | tablespoons |
ham base
|
* |
| 2 | cups |
ham
cooked |
*
|
| 5 ½ | cups |
carrots
chopped |
|
| 1 | cup |
celery
chopped |
|
| 1 | cup |
onions
chopped |
|
| 5 | cups |
potatoes
peeled, diced |
|
| 4 | cups |
milk
|
|
| 1 | cup |
sharp cheddar cheese spread
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.4 | l |
water
|
|
| 6E+1 | ml |
ham base
|
* |
| 473 | ml |
ham
cooked |
*
|
| 1.3 | l |
carrots
chopped |
|
| 237 | ml |
celery
chopped |
|
| 237 | ml |
onions
chopped |
|
| 1.2 | l |
potatoes
peeled, diced |
|
| 946 | ml |
milk
|
|
| 237 | ml |
sharp cheddar cheese spread
|
*
|
Directions
In large soup pot, combine ham base, ham, carrots, celery and onions in water and cook over medium heat 15 minutes.
Add potatoes and cook until tender, 15 to 20 minutes.
Combine milk and cheese spread in a small saucepan.
Cook over low heat, stirring until mixture is combined and warmed through.
Add to potato mixture.
If desired, thicken soup by gradually adding the flour/water mixture until soup has reached desired consistency.
When thickened, remove from heat and add salt and pepper.
Makes about 10 servings.
