Yield: 8 servings (serving size: 1 cup).
1 tablespoon margarine
4 cups thinly sliced Vidalia or other sweet onion
1 cup chopped carrot
1 cup sliced celery
1 cup chopped extra-lean ham
3 cups chopped red potato (about 1-1/4 pounds)
1 (10-1/2-ounce) can low-salt chicken broth
1/4 cup all-purpose flour
2 cups 2% low-fat milk
1/4 cup chopped fresh sage
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
1/2 cup dry white wine
Sage sprigs (optional)
Melt margarine in a large Dutch oven over medium-high heat. Add onion, carrot, celery, and ham; saute 10 minutes. Add potato and broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until potato is tender.
Place flour in a bowl. Gradually add milk, stirring with a whisk until blended. Add milk mixture, sage, salt, pepper, and nutmeg to soup; cook over medium-low heat 2 minutes. Add wine; cook 10 minutes or until thick. Garnish with sage, if desired.
Nutritional Information:
CALORIES 179 (21% from fat); FAT 4.2g (sat 1.5g, mono 1.6g, poly 0.7g); PROTEIN 9g; CARB 27.1g; FIBER 3.2g; CHOL 14mg; IRON 1.8g; SODIUM 444mg; CALC 121mg