Cheesy potato soup with ham sandwiches

Ingredients

SOUP

1 tablespoon butter
1 cup chopped onion
2 1/2 tablespoons all-purpose flour
3 cups chopped red potato (about 1 pound)
3/4 cup frozen corn kernels
1 1/4 cups 1% low-fat milk
3/4 cup fat-free, lower-sodium chicken broth
1/2 cup water
1/2 cup shredded sharp cheddar cheese
1/8 teaspoon ground red pepper
2 tablespoons chopped green onions

HAM SANDWICHES

1 tablespoon minced chives
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
8 (1-ounce) Hawaiian rolls
4 ounces thinly sliced ham

Easy

Directions

1. Melt butter in a medium saucepan over medium-high heat.

2. Add onion to pan; sauté 5 minutes or until onion is tender.
Sprinkle with flour; cook 1 minute, stirring constantly.

3. Add potato, corn, milk, broth, and 1/2 cup water to pan; bring to a boil.

4. Cover, reduce heat, and simmer 10 minutes.

5. Remove from heat and add 1/2 cup cheese and ground red pepper; stir constantly until cheese melts.

6. Top each serving evenly with chopped green onions.

7. Preheat oven to 400°.

8. Combine chives, mayonnaise, and Dijon mustard.

9. Cut Hawaiian rolls in half horizontally.

10. Place rolls, cut sides up, on a baking sheet; bake at 400° for 5 minutes or until golden.

11. Spread cut sides evenly with mayonnaise mixture.

12. Divide ham evenly among bottoms of rolls.

13. Cover with roll tops.

main courses, ham, potatoes, soup July 28, 2012 04:15

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