Scalloped Potato and Ham Soup

• servings: 6 servings
• total time: 35 minutes

Ingredients

3 tablespoon butter

1 cup chopped onion

1 cup chopped celery

1 cup chopped carrots

4 cup reduced-sodium chicken broth

4 medium potatoes, peeled and cut into 1/2-inch pieces

½ teaspoon black pepper

½ cup panko bread crumbs

2 cup half-and-half

¼ cup all-purpose flour

1 ½ cup chopped cooked ham

2 cup shredded white cheddar cheese (8 oz.)

Directions

In a 5- to 6-qt. Dutch oven heat 2 Tbsp. of the butter over medium. Add onion, celery, and carrots; cook 8 to 10 minutes or until tender, stirring occasionally. Add broth; bring to boiling. Stir in potatoes and black pepper. Simmer, covered, 10 minutes.

Meanwhile, in a 6-inch skillet melt remaining 1 Tbsp. butter over medium. Add bread crumbs. Cook and stir 4 minutes or until lightly toasted.

In a medium bowl whisk together half-and-half and flour; stir into broth mixture. Cook and stir until thickened and bubbly. Stir in ham. Gradually add cheese, stirring until melted. Top servings with toasted bread crumbs.

Nutrition

• Serving Size: 11 1/3 cups
• Calories: 503 kcal
• Total Fat: 28 g
• Saturated Fat: 17 g
• Unsaturated Fat: 9 g
• Trans Fat: 1 g
• Cholesterol: 95 mg
• Sodium: 1207 mg
• Total Carbohydrate: 40 g
• Total Sugars: 8 g
• Protein: 23 g