Rummage Potato Soup

Rummage Potato Soup Recipe

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April Davenport


I call this potato soup "rummage" b/c I tend to rummage through the fridge for any leftover pork I have to add to it :) It always ends up delicious!

It's a great cold weather soup!


★★★★★ 1 vote

1 Hr
8 Hr


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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

How to Make Rummage Potato Soup


  • 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.

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