Golden Potato Chowder

This is so good, I wish I would have taken a picture! This is a white creamy soup, with bite sized chunks of vegetables.

Ingredients

1 tsp extra virgin olive oil
1 small yellow onion, chopped
2 large carrots, peeled and cut into bite sized slices
8 oz white mushrooms, cut into quarters
3 cups chicken broth
1 lb. spaghetti squash, skin and seeds removed. Cut flesh into small bite sized pieces.
1 1b. redskin potatoes, cut into cubes
2 tsp dried sage (or parsley & basil)
6-8 oz. ham, cut into cubes.**
1/4 skim milk
2 oz. light cream cheese

(The recipe calls for the healthiest options, but I used what I had on hand, which was not low fat milk & cream cheese. Use what you have.)

** Ham - I had a slab, cut at a 11, of Prima Della Honey Ham.

Instructions:
1. Heat oil in a large stockpot on medium heat for 1 minute. Add onion, carrots, and mushrooms. Cook for 5 minutes, stirring occasionally.

2. Stir in broth, squash, potatoes, and sage. Bring soup to a boil on high heat, then reduce heat to low, cover and simmer for 10 minutes. Stir in ham and heat through.

3. (During last few minutes of cooking soup) In a small pot on low heat, add milk and cream cheese. Cook, whisking constantly, for 1 minute or until mixture is smooth. Ladle 1 cup soup mixture into milk mixture and whisk. Pour milk mixture back into stockpot and stir to combine. Serve immediately.

Note: Spaghetti Squash - When spaghetti squash is cooked, its fibers naturally separate and look like short strands of golden spaghetti, or shredded cheese.

The Verdict: This was really good! Adam ate a whole bowl. Of course he thought the squash was shredded cheese, so that helped! Good flavor & filling.