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This recipe also came to me from Amish country. Had this at an old church in rural northern Ohio. We love to have this in a bread bowl at home! Add cooked vegetables such as celery or broccoli, if you like.
Ingredients
- 3 cups diced russet potatoes
- 1 ½ cups water
- ½ cup grated carrot
- ½ cup diced onion
- 1 tablespoon chicken base
- 1 pinch salt to taste
- 2 cups milk, divided
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- ½ pound cubed fully cooked ham
- 1 (8 ounce) package processed cheese food (such as Velveeta®), cubed
- 1 tablespoon dried parsley flakes
Directions
Step 1
Combine potatoes, water, carrot, onion, chicken base, and salt in a 6-quart soup pot over medium heat. Cook until potatoes are tender, about 20 minutes. Stir in 1 cup milk.
Step 2
Stir sour cream and flour together in a small bowl until blended; mix in remaining 1 cup milk. Add to the soup along with the ham, reduce heat to low, and cook, stirring occasionally, until soup thickens, 30 to 45 minutes. Stir in cheese cubes and parsley and cook until melted and thick, about 10 more minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 460 | |
| % Daily Value * | |
| Total Fat25g | 32% |
| Saturated Fat14g | 68% |
| Cholesterol73mg | 24% |
| Sodium1845mg | 80% |
| Total Carbohydrate34g | 12% |
| Dietary Fiber2g | 7% |
| Total Sugars11g | |
| Protein25g | |
| Vitamin C24mg | 119% |
| Calcium458mg | 35% |
| Iron2mg | 9% |
| Potassium958mg | 20% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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