Chunky Potato Soup
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- potatoes, medium, cubed
- 2 c
- onion, small, chopped
- 3 Tbsp
- black pepper, to taste
- crushed red pepper, to taste
- 3 c
- 1/2 tsp
- 1 c
- shredded cheddar cheese
- 1 c
- cooked ham, cubed
1Peel potatos and cut into 1-inch cubes.
2Bring water to boil in large saucepan. Add potatoes and cook until tender; drain, reserving liquid. Set aside potatoes. Measure 1 cup of cooking liquid, adding water if needed; set aside.
3Peel and finely chop onion. Melt butter in saucepan over medium heat; add onion and cook stirring frequently until onion is translucent and tender, but not brown.
4Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.
5Gradually add potatoe, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well.
6Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered, in refrigerator
7NOTE: You can also add cooked bacon and sprinkle with parsley