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


  • 6
    medium potatoes, cut & boiled, not peeled
  • 3 Tbsp
  • 3 Tbsp
  • 3 c
  • 1/2 tsp
  • 4 c
    sharp cheddar cheese, shredded
  • 2-4 c
  • 1
    12 oz bag corn (optional)
  • ·
    crushed red pepper flakes
  • ·
    black pepper

How to Make Rummage Potato Soup


  1. Cut and boil potatoes. Peel if you like, but I always leave the peel on.
  2. Once potatoes softened, strain from water and put in crock pot. Save 2 cups of potato water.
  3. Add flour, butter, milk, sugar, & cheese to crock pot & stir.
  4. Find 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.
  5. Chop & add meat to crock pot & stir.
  6. Sprinkle crushed red pepper & black pepper to taste.
  7. Cover 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.
  8. If soup is too thick, add saved potato water until it is to your preference.

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