~ Comforting Chunky Potato Soup ~

Cassie *

By
@1lovetocook1x

A fellow JAP friend asked me what's for supper. I was undecided. Then thought, I have lots of potatoes and a roll of Bob Evans spicy sausage...why not a soup?...so, soup it was and might I add, it was delicious.


Enjoy!


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Comments:

Serves:

4 - 6

Prep:

10 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

3 - 4 medium
russet potatoes or red - cubed into 1 inch pieces. i left the skin on mine
2 - 3 c
water, or enough to just cover - saving 1 cup of the water they cooked in
1 small
onion, minced
1 clove
garlic, minced or to taste
3 Tbsp
butter
3 Tbsp
slightly heaping flour
crushed
red pepper flakes - optional
black
pepper to taste
1 1/2 - 2 tsp
salt or to taste
3 c
milk
1/2 tsp
sugar
1 c
shredded, cheddar cheese
1 Tbsp
fresh parsley, chopped
1 c
cubed ham or i used bob evans spicy sausage, browned

Directions Step-By-Step

1
Place prepared potatoes in a saucepan and just cover with water. I added a little salt. Bring to a boil and simmer until tender.

Drain and reserve 1 cup of the water they cooked in, Set aside.
2
In the meantime, brown your sausage if using instead of ham ( I suggest trying the sausage once ). It gave it a great flavor.
3
When potatoes are about done, in a dutch oven, melt butter and add the onion and garlic, continue cooking until translucent and tender, but not browned.
4
Add the flour, red pepper flakes, black pepper and cook, stirring often for 3 - 4 minutes.
5
Add the drained potatoes, liquid from potatoes, milk, salt, sugar, cheese and ham or sausage, stirring well to combine and simmer for 25 - 30 minutes, or until heated through and thickened, stirring frequently
6
Stir in the parsley and ladle into bowls. I added some cheddar cheese and green onion slices. Would be great with a nice crusty slice of bread. I usually add a pinch or two of nutmeg to my cream soups as well. Entirely up to you. Add more salt if needed.

Enjoy!

About this Recipe

Main Ingredient: Potatoes
Regional Style: American