Quick Creamy Ham and Potato Soup


Servings - 8   Serving size - 1/8th of recipe or approx. 1 cup   Points Plus per Serving - 5 Points+

Calories - 174.2,   Total Fat - 7.1g,   Carb. - 20.5g,   Protein - 7.3g,   Fiber - 2.7g


3 1/2 cups peeled, diced potatoes (your choice of variety of potatoes) 

1 tsp olive oil

1/2 cup diced celery

1/2 cup diced onion

1 cup sliced carrots

1 tsp dried thyme

6 cups low sodium, fat free chicken broth

3/4 cup extra-lean (5% fat) smoked ham, diced

4 TBS unsalted butter

4 TBS all purpose flour

2 cups 1% milk (heated in microwave until just warm)

salt and pepper, to taste


  1. In a large dutch oven or stock pan, heat the 1 tsp. olive oil until the pan and oil are slightly hot.  Add in the celery, onion, and carrots.  Cook on med heat until the vegetables begin to soften and the onion become translucent.  (About 5 -6 minutes)
  2. To the pan, add the thyme and the potatoes.  Stir and let cook for about 1 minute, then add in the chicken broth and ham.  Allow the soup to come to a boil, then turn down to a simmer, and simmer until the potatoes and vegetables are soft.  
  3. In a medium sized pan, melt the butter.  Once melted, over med heat, whisk in the flour.  Cook and stir the flour/butter mixture for 1 minute, then slowly add the  warm milk, continuing to whisk until it is smooth.  Continue stirring over med heat until the mixture is thickened.  
  4. Add the milk mixture to the soup and stir to combine. Season with salt and pepper, to your liking.  

Note:  if you cut the potatoes and the vegetables very small, you can reduce the overall cooking time