Ingredients
Scale
- 1 potato, peeled and chopped into small chunks
- 2 cups ham broth
- 1 bay leaf
- 2 Tablespoons butter
- 2 stalks celery, chopped
- 2 carrots, peeled and chopped
- 1/2 of a large onion, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 3 sweet mini peppers, tops removed, seeded and chopped
- 1 Tablespoon olive oil
- 1/4 cup flour (for a gluten free option, try tapioca flour)
- 2 cups low fat milk
- 1 cup frozen broccoli, thawed and chopped
- 1 cup ham, chopped
- 1 cup shredded Dubliner cheese
Instructions
- In a medium saucepan, add the shopped potato, ham broth and bay leaf. Bring to a boil, reduce heat, cover and cook for 10 – 15 minutes until the potato is super tender, stirring occasionally.
- In a separate saucepan (or soup pot), melt the butter over medium heat, then add the celery, carrots, onion, and garlic. Saute until the onion is translucent and very tender, then add the peppers and saute a little longer until the peppers are tender. Add the olive oil, then stir in the flour and mix well, so all the veggies are coated in flour.
- Add the milk to the veggie mixture, then stir and cook until the mixture is thickened. Stir in the potatoes and ham broth and cook for a couple minutes to blend the two soups. Things should still be nice and thick. If too thick, add a bit of milk at a time until it’s to your liking.
- Stir in the broccoli and ham, then add the cheese and cook a couple more minutes until the cheese is melted. Season to taste with Red Robin Seasoning (or salt) and freshly ground pepper.
- Serve hot with a bit more shredded cheese and some chopped ham on top.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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