Chunky Potato Soup

Chunky Potato Soup

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Sheri Mullins


Great on those cool days!


★★★★★ 1 vote

30 Min
40 Min


  • 3
    potatoes, medium, cubed
  • 2 c
  • 1
    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

How to Make Chunky Potato Soup


  1. Peel potatos and cut into 1-inch cubes.
  2. Bring 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.
  3. Peel 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.
  4. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.
  5. Gradually add potatoe, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well.
  6. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered, in refrigerator
  7. NOTE: You can also add cooked bacon and sprinkle with parsley

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About Chunky Potato Soup

Course/Dish: Cream Soups Other Soups
Other Tags: Quick & Easy Healthy

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