Search Recipes

Chunky Potato Soup



Chunky Potato Soup
Total Preparation Time: 45 minutes Number of Servings: 6
Actual Cooking Time:15 to 30 minutes Source: Grandma's Kitchen

This soup is great served in bread bowls!

Ingredients:

3 medium red Potatoes
2 cups Water
1 small Onion
3 tablespoons Butter
3 tablespoons all-purpose Flour
Crushed red Pepper flakes
Ground black Pepper
3 cups Milk
1/2 teaspoon Sugar
1 cup shredded Cheddar cheese
1 cup cubed cooked Ham

Preparation:

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.


Nutrient Information
Calories: 168
Total Fat: 9 g
Saturated Fat: 6 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat:
Sodium: 259 mg
Carbohydrates: 13 g
Protein: 8 g
Fiber: 1 g
Vitamin A: 107 RE
Vitamin C: 6 mg
Calcium: 179 mg
Iron: 1 mg

Cook's Notes:

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.