Cream of Potato Soup Recipe_Deanna Franklin

We are making Cream of Potato Soup on this week's "Dinner Tonight." Watch some simple steps to an amazing dinner for your family.

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Prep/Cook Time: 30 minutes
Serves: 13

Utensils Needed
Large saucepan
Measuring cups/spoons
Stirring utensils

Ingredients

• 1 package (30 ounces) frozen shredded hash browns


• 1/3 cup chopped onion


• 6 cups water


• 2 cans (10 3/4 ounces each reduced fat, reduced sodium cream of celery soup, undiluted


• 4 ounces light processed cheese (Velveeta), cubed


• 1/2 teaspoon salt


• 1/4 teaspoon pepper


• 2 cups fully cooked cubed ham


• 1 cup (8 ounces) fat free sour cream

Directions

1. In a large saucepan, combine the potatoes, water and onion. Bring to a boil. Reduce heat; stir in soup, cheese, ham, salt and pepper. Cook and stir until cheese is melted.


2. Stir in the sour cream. Cook and stir until heated through (do not bring to a boil).

NUTRITION FACTS
Calories: 220
Fat: 7 g
Cholesterol: 5 mg
Sodium: 730 mg
Total Carbohydrate: 32 g
Dietary Fiber: 3 g
Protein: 6 g