This is a smooth comforting soup. Make it with left-over ham and mashed potatoes.
1-1/2 pounds russet potatoes (about 3 medium potatoes)* or 2 cups prepared instant potatoes 1 cup chopped fresh cauliflower 1 tablespoon butter or margarine 1 medium leeks (white part only) or medium onion, chopped 1 teaspoon minced garlic, optional 3/4 cup evaporated fat-free milk, divided 2 cups fat-free chicken broth 1/4 teaspoon white pepper 1/4 teaspoon ground thyme 6 ounces (1-1/2 cups) diced lean ham 2 ounces (3/4 cup) shredded cheddar cheese salt and pepper to taste chopped parsley for garnish
Peel potatoes, cut into chunks. In a large saucepan, combine potatoes and cauliflower. Cook in boiling salted water until tender. While potatoes are cooking, melt butter in a medium skillet. Add leeks or onions and cook until tender. Add garlic and cook 1 minute. Set aside.
When potatoes and cauliflower are tender, remove from heat. Drain and discard water. Add 1/4 cup evaporated milk. Using an immersion blender or electric mixer, beat until smooth. Add remaining milk, broth, white pepper, and thyme. Add reserved leeks or onions. Blend until smooth. Add ham. Return to heat and simmer for 20 minutes or until flavors are blended. When ready to serve, add cheese. Adjust seasoning with salt and pepper to taste. Add additional broth or milk to thin to desired consistency if needed.
Note: If desired top individual bowls of soup with chopped parsley or extra grated cheese.
Nutritional Information per serving:
Calories: 280 Fat, gm.: 9 Protein, gm.: 18 Carbs, gm.: 32 Cholesterol, mg.: 40 Fiber, gm.: 2.6
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