Potato Ham & Dill Soup

As the weather gets cooler, I love to make more soup dishes. This is one I got from an Eastside Cafe recipe book and lightened up on my own. Points come from the WW Recipe Builder. Despite being "light," this soup is thick and more like a stew than a brothy soup. Very yummy / hearty, and it makes a TON of food by the time you're done. Lots of leftovers. Only downside - it requires a fair amount of chopping.

• 1 tsp olive oil
• 1 onion, chopped
• 2 cups shredded carrots (I bought a pack of matchstick carrots from the store)
• 3 tsp garlic cloves, minced
• 4 cups uncooked white potato, chopped into 1/2" pieces
• 1/2 large head green cabbage, coursely chopped
• 6 cup(s) fat-free chicken broth
• 2 tbsp fresh dill, finely chopped
• 1 tsp table salt
• 1 1/2 tsp black pepper
• 1 pound Ham steak, trimmed and cut into 1/2" chunks
• 1 tbsp Land O Lakes Stick Light Butter
• 1 cup(s) fat-free skim milk
• 1 tbsp all-purpose flour

In a very large soup pot, heat olive oil on medium high heat. Add onions, and cook until translucent.

Add carrots and garlic, cook for several minutes longer, until carrots are soft.

Add ham, dill, potatoes, broth, cabbage, spices. Cover and simmer for 30 min or until potatoes are soft.

In a small bowl or measuring cup, add flour to milk and mix until lumps are gone. Add milk mixture and butter to soup pot. Continue to heat and stir until soup thickens.

Yield: 6 servings, 5 points each