Rummage Potato Soup
It's a great cold weather soup!
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- medium potatoes, cut & boiled, not peeled
- 3 Tbsp
- 3 Tbsp
- 3 c
- 1/2 tsp
- 4 c
- sharp cheddar cheese, shredded
- 2-4 c
- 12 oz bag corn (optional)
- crushed red pepper flakes
- black pepper
1Cut and boil potatoes. Peel if you like, but I always leave the peel on.
2Once potatoes softened, strain from water and put in crock pot. Save 2 cups of potato water.
3Add flour, butter, milk, sugar, & cheese to crock pot & stir.
4Find meat in fridge. I usually use chopped leftover brisket or breakfast sausage or baked ham. If you don't have these then buy 1 pkg cooked chopped ham & use that. I don't use an exact measurement, it depends on how meaty you want your soup.
5Chop & add meat to crock pot & stir.
6Sprinkle crushed red pepper & black pepper to taste.
7Cover crock pot & cook either on low for 6-8 hrs or high for 3-4 hrs - until cheese is melted through. Check & stir occasionally until done.
8If soup is too thick, add saved potato water until it is to your preference.