At a Glance
- Potato Type: White
- Prep Method: Boiled
- Cuisine: Irish
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Ingredients
2 1/2 cups stock or reduced-sodium broth
1 1/4 lbs. white potatoes, peeled and cut into bite-size cubes
2 stalks celery, chopped
1 medium onion, chopped
1 small carrot, peeled and chopped
1 1/2 cups frozen corn, thawed
3/4 cup diced ham
1/2 cup fat-free half and half or milk
1/2 teaspoon thyme or Italian seasoning
Shredded Parmesan cheese
Sea salt or garlic salt to taste
Freshly ground pepper to taste
Preparation
Bring broth to a boil in a large saucepan. Chop vegetables while broth is heating, then add to saucepan with corn and ham. Return to a boil; reduce heat and simmer, covered, for 20 minutes. Press potatoes against the side of the pan with the back of a wooden spoon to break up and thicken soup. Let cool slightly, then puree until smooth, or until soup is desired consistency. Stir in remaining ingredients and cook for 5 minutes more.
Calories: 340 Fat: 7g Cholesterol: 35mg Sodium: 520mg Vitamin C: 0.6% Fiber: 4g Protein: 21g Potassium: 335mg
