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Ingredients
- 1 Tbsp. ham base see * Note
- 1 quart chicken base
- 6 Tbsp. margarine divided
- 1/4 lb yellow onions diced
- 1 lb potatoes diced
- 3/4 tsp freshly-grnd black pepper
- 1 1/2 ounce flour
- 1 c. lowfat milk Minced parsley for garnish
Directions
- * Note: The Houston Chronicle suggests which the bases may not be available in supermarkets, they suggest which you use chicken broth and a piece of ham.
- Combine ham and chicken bases in a saucepan and whisk till no lumps appear. Heat 3 Tbsp. margarine in a stockpot and saute/fry onions till transparent. Add in potato and pepper and stir till completely mixed. Add in chicken and ham stock and stir till mix begins to boil.
- While mix is boiling, microwave the remaining 3 Tbsp. margarine 20 seconds or possibly till melted. Whisk flour into melted margarine and stir till it forms a roux. Introduce roux into the stock. The soup will start to thicken.
- Bring soup back to a boil, then slowly add in the lowfat milk, whisking constantly. When lowfat milk is incorporated remove from heat. Garnish with minced parsley and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 812g | |
| Calories 1162 | |
| Calories from Fat 627 | 54% |
| Total Fat 70.99g | 89% |
| Saturated Fat 14.51g | 58% |
| Trans Fat 12.51g | |
| Cholesterol 12mg | 4% |
| Sodium 925mg | 39% |
| Potassium 2008mg | 57% |
| Total Carbs 114.18g | 30% |
| Dietary Fiber 10.4g | 35% |
| Sugars 19.78g | 13% |
| Protein 20.75g | 33% |
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