Chunky Potato Soup

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Chunky Potato Soup

Yield: 12 servings


  • 3 medium red potatoes
  • 2 cups water
  • 1 small onion
  • 3 tbsp butter
  • 3 tbsp flour
  • crushed red pepper flakes
  • ground black pepper
  • 3 cups milk
  • 1/2 tsp sugar
  • 1 cup shredded cheddar cheese
  • 1 cup cubed cooked ham


Peel potatoes and cut in 1 inch cubes.

Bring water to boil in large saucepan. Add potatoes and cook till tender. Drain, reserve liquid. Set potatoes aside. Measure 1 cup reserved liquid, adding water if needed; set aside.

Peel and finely chop onion. Melt butter in saucepan medium heat. Add onion to pan; cook, stirring frequently, until onion is translucent and tender, but not brown.

Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.

Gradually add potatoes, reserved 1 cup liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes stirring frequently.

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