~ Comforting Chunky Potato Soup ~

Cassie *


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.


★★★★★ 1 vote
4 - 6
10 Min
40 Min
Stove Top


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
3 Tbsp
slightly heaping flour
red pepper flakes - optional
pepper to taste
1 1/2 - 2 tsp
salt or to taste
3 c
1/2 tsp
1 c
shredded, cheddar cheese
1 Tbsp
fresh parsley, chopped
1 c
cubed ham or i used bob evans spicy sausage, browned


1Place 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.
2In the meantime, brown your sausage if using instead of ham ( I suggest trying the sausage once ). It gave it a great flavor.
3When 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.
4Add the flour, red pepper flakes, black pepper and cook, stirring often for 3 - 4 minutes.
5Add 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
6Stir 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.


About this Recipe

Main Ingredient: Potatoes
Regional Style: American