German Cream of Potato Soup

2 medium potatoes, peeled and quartered
1 medium parsnip, peeled and cut into one-inch pieces
2 cups low sodium chicken broth
1/4 teaspoon salt
Vegetable oil spray
1 medium red, yellow or green bell pepper, chopped
1/3 cup sliced green onions (about 4)
1/3 cup sliced carrots
1/3 cup chopped celery
1/4 cup diced low fat, low sodium ham

In a medium saucepan, combine potatoes, parsnip, chicken broth and salt. Bring
to a boil over high heat. Reduce heat and simmer, covered for 20 to 30 minutes
or until potatoes and parsnip are very tender. Do not drain.

Meanwhile, spray a large saucepan with vegetable oil spray. Add remaining
ingredients, except ham. Cook over medium heat for ten minutes or until
tender, stirring occasionaly. Stir in ham. Place cooked potato mixture and
liquid in a blender or the work bowl of a food processor fitted with a metal
blade. Cover and process until smooth. Stir into vegetable mixture in
saucepan and heat through over medium heat.

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