Ham and Potato Cheesy Soup

Ingredients

1-1/4 cups cubed potatoes 1-1/2 cups water 1-1/2 cups cubed fully cooked lean ham 1 large onion, chopped 2 teaspoons canola oil 1/4 cup nonfat dry milk powder 3 tablespoons all-purpose flour 1/4 teaspoon pepper 3 cups Hiland Dairy Skim Milk 1-1/2 cups (6-oz.) finely shredded reduced-fat cheddar cheese 1 cup frozen broccoli florets, thawed and chopped

Preparation

In a saucepan, bring potatoes and water to a boil. Cover and cook for 10-15 minutes or until tender. Drain; reserving 1 cup cooking liquid. In a blender or food processor, process reserved liquid and 1/4 cup cooked potatoes until smooth; set aside. Set remaining potatoes aside. In a large saucepan, sautł ham and onion in oil until onion is tender. In a bowl, combine milk powder, flour, pepper, milk and processed potato mixture until smooth. Stir into ham and onion. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese, broccoli and reserved potatoes; cook and stir over low heat until cheese is melted and heated through. Serve immediately. Makes 7 servings.