This soup is great served in bread bowls!
3 medium red Potatoes2 cups Water1 small Onion3 tablespoons Butter3 tablespoons all-purpose FlourCrushed red Pepper flakesGround black Pepper3 cups Milk1/2 teaspoon Sugar1 cup shredded Cheddar cheese1 cup cubed cooked Ham
1. Peel potatoes and cut into 1-inch cubes.2. Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside.3. Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.4. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.5. Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered, in refrigerator.
For a slightly different twist, serve this soup in individual bread bowls. To make them, buy small, round loaves of a hearty bread, such as Italian, and slice off a small piece from the top. Then remove the inside of the loaf, leaving a 1 1/2-inch shell; fill with hot soup.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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