Yield: 8

Baked Potato and Ham Soup ...

Img 0821

Ingredients

  • 4 baked potatoes, diced (or dice 4 potatoes, cover with water, cook until tender soft, drain)
  • 2 C canned corn
  • 2 C baked ham, diced (leftovers if you have them)
  • 1 can cream of mushroom soup
  • 2 C lowfat milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp onion salt

Instructions

  1. In a stock pot warm the milk and cream of mushroom soup.
  2. Add corn, potatoes, ham, spices.
  3. Warm through and serve with saltines.