We cut the prep time in this ham and potato soup recipe by using a white sauce mix. Serve the soup topped with dumplings for a low-calorie main dish.

Source: Midwest Living
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Ingredients

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Directions

For dumplings:
  • In a medium mixing bowl, stir together the flour, baking powder and salt. Make a well in the center of the mixture. In a small mixing bowl, stir together the egg, milk and oil. Add to the flour mixture; mix well. Cover; set aside.

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For soup:
  • In a 4-quart Dutch oven, gradually stir chicken broth into white sauce mix until mixture is smooth. Stir in potatoes, onion, ham, evaporated milk and pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.

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Instructions Checklist
  • Drop rounded teaspoons of dough into the soup (don't worry if dumplings touch). Return to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes more or until potatoes are tender and a toothpick inserted near the center of a dumpling comes out clean. Sprinkle with parsley. Makes 10 side-dish servings (10 cups).

Nutrition Facts

241 calories; total fat 8g; saturated fat 3g; cholesterol 38mg; sodium 671mg; carbohydrates 33g; fiber 2g; protein 9g; vitamin a 292IU; vitamin c 14mg; calcium 162mg; iron 2mg.

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