Melt butter in a large pan on medium high heat. Saute green onion, vidalia onion, celery, and garlic until done. Add potatoes, salt, and boullion granules. Fill the pan with water to just cover the potatoes. Bring to a boil and cook for 10 minutes. Add the ham and broccoli. Cook another 10 minutes. Check the potatoes. They should be just done and easily pierced with a knife, but not falling apart. While the potatoes are cooking, mix the sour cream with the flour, then add the milk. Add this mixture to the pan all at once after the potatoes are done. Bring to a boil. The soup will thicken and be ready to serve in 3-5 minutes. Garnish with cheddar cheese and bacon bits for a delicious, hearty meal.
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|Serving Size: 1 Serving (449g)|
|Recipe Makes: 8|
|Calories from Fat: 219 (45%)|
|Amt Per Serving||% DV|
|Total Fat 24.3g||32 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 41.1mg||13 %|
|Sodium 281.3mg||10 %|
|Potassium 1501.2mg||40 %|
|Total Carbohydrate 59.9g||18 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 51.9g|
|Protein 10.7g||15 %|
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Calories per serving: 491
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