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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Soups featuring potatoes and leeks are popular in Scotland, where I first tasted this dish in a cozy pub, Laura Sebranek of Green Bay, Wisconsin recalls. For variety, add a cup of cooked lentils, she suggests. Ingredients:
2 cups cubed peeled potatoes |
1 medium leek (white and 1 inch of green portion), thinly sliced |
1 medium turnip, peeled and cubed |
1 celery rib with leaves, chopped |
1/4 cup shredded carrot |
1/4 cup chopped onion |
1/4 cup diced fully cooked lean ham |
1 teaspoon reduced-sodium chicken bouillon granules |
1 tablespoon butter |
2 tablespoons cornstarch |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1-1/4 cups fat-free milk |
3/4 cup fat-free evaporated milk |
Directions:
1. In a large saucepan, combine the first eight ingredients and add enough water just to cover. Bring to a boil. Cook, uncovered, over medium heat for 15-20 minutes or until tender.
2. Meanwhile, in a microwave-safe bowl, microwave butter until melted. Stir in cornstarch, salt and pepper until smooth. Gradually add milk and evaporated milk. Microwave, uncovered, on high for 8-10 minutes or until thickened and bubbly, stirring every 2 minutes. Stir into vegetable mixture. Yield: 5 servings.
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