Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 19
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ c. chopped peeled carrots | ||
| 5 c. chopped peeled potatoes | ||
| 1 ½ c. chopped celery | ||
| 1 tsp. Hy-Vee salt | ||
| 6 c. water | ||
| 1 (12 oz) can Hy-Vee evaporated milk | ||
| 2 tbsp. chopped fresh parsley | ||
| 1 c. Hy-Vee skim milk | ||
| 1 lbs. reduced-fat Velveeta cheese, cubed | ||
| 2 c. diced ham | ||
| ½ tsp. Hy-Vee black pepper |
Directions
- In a 5-quart pot, combine carrots, potatoes, celery, salt and water. Boil 20 minutes.
- Remove from stove and slightly mash potato mixture.
- Stir in evaporated milk, parsley, milk, cheese, ham and black pepper.
- Return to stove and heat till bubbly.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 30mg
- Sodium: 550mg
- Total Carbohydrates: 15g
- Protein: 11g
Daily Values
0%
Vitamin A 40%
0%
Vitamin C 8%
0%
Iron 2%
0%
Calcium 20%
Recipe Source:
Hy-Vee Seasons Holiday 2007.