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- 4 medium potatoes, roughly chopped
- 4 medium carrots, roughly chopped
- 3 ribs celery, roughly chopped
- 1 1/2 onion, roughly chopped
- 1 tbs butter
- 6oz (180gr) ham, preferably dry-cured, such as Prosciutto, cut into small pieces
- 2 bay leaves
- 1 tsp Herbes de Provence
- 4 cups (32oz, 960ml) water
- 2 cups (16oz, 480ml) milk less 4 tbs for thickening
- 3 tbs cornstarch (maizena) dissolved into 6 tbs milk
View Full Recipe at Thyme for Cooking, the Blog
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1161g | |
| Calories 866 | |
| Calories from Fat 120 | 14% |
| Total Fat 13.68g | 17% |
| Saturated Fat 7.87g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 505mg | 21% |
| Potassium 3916mg | 112% |
| Total Carbs 171.47g | 46% |
| Dietary Fiber 24.6g | 82% |
| Sugars 23.54g | 16% |
| Protein 19.52g | 31% |
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