Cut potatoes so pieces are about 1/2".
Toss potatoes, ham, green beans and soup mix into stock pot.
Pour in enough water to almost cover ingredients.
Boil until potatoes are tender, about 15 min.
Pour in milk and shred cheese into soup, pausing to stir.
Stir until cheese is melted in.
Ladle into bowl and top with blue cheese and goldfish crackers if desired.
I used a six quart stock pot. Finished soup was about 3 quarts give or take.
The next day I threw some black olives into left overs.
Had considered throwing in diced fresh roma tomatoes but forgot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (276g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 251 (53%)|
|Amt Per Serving||% DV|
|Total Fat 27.9g||37 %|
|Saturated Fat 17.5g||87 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 87.4mg||27 %|
|Sodium 1552.3mg||54 %|
|Potassium 798.2mg||21 %|
|Total Carbohydrate 31.1g||9 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 28.3g|
|Protein 24.5g||35 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 470
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