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Edna's Scalloped Potato Soup

Here's a hearty soup that's delicious and easy on the pocketbook.

By Ann Robinson, Des Moines, Iowa

Nothing's more pleasing in chilly weather than a bowl of hot soup, so get ready to serve seconds and even thirds of this creamy dish. It's a snap to prepare, and everyone in your family is sure to love it.

Ingredients

2    tablespoons butter1    tablespoon vegetable bouillon
1    large onion, diced¼   cup flour
2    garlic cloves, minced1    quart lowfat milk
2    celery stalks, diced1    can evaporated milk
2    carrots, diced½   pound Cheddar cheese, chopped
4    large potatoes, dicedSalt and pepper to taste
½ to 1 pound pre-cooked ham, sliced thin¼   cup fresh parsley, chopped
½   cup water 

Preparation

1. In a Dutch oven melt butter over medium-low heat then add vegetables and sauté.

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2. Add ham and cook for about 5 minutes.

3. Add water and bouillon. Cover to steam until vegetables are fork tender.

4. Stir in flour, then slowly stir in both types of milk. Allow mixture to get hot, but don’t boil.

5. Stir in cheese and let melt while soup thickens.

6. Stir in salt, pepper and parsley. Serve warm.

Serves 6.

Nutritional Information:  Calories: 630; Fat, 26 g; Cholesterol, 100 mg; Sodium, 1140 mg; Total Carbohydrates, 68g; Dietary Fiber, 7g; Sugars, 20g; Protein, 31g.
 

Don't miss Ann's inspiring story about how she managed to nourish the congregation of her church, despite limited resources.

 

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