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Name: Chunky potato soup
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 12
Cuisine: not set
Ingredients: 3 medium Red potatoes; 2 cups water; 1 small onion; 3 tablespoons butter; 3 tablespoons All purpose flour; crushed red pepper flakes; Ground black pepper; 3 cups milk; 1/2 teaspoon sugar; 1 cup shredded chedder cheese; 1 cup cubed cooked ham

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INGREDIENTS

3 medium Red potatoes
2 cups water
1 small onion
3 tablespoons butter
3 tablespoons All purpose flour
crushed red pepper flakes
Ground black pepper
3 cups milk
1/2 teaspoon sugar
1 cup shredded chedder cheese
1 cup cubed cooked ham

INSTRUCTIONS

1. Peels potatoes and cut into 1 inch cubes.

2. Bring water to a boil in a large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside.

3. Peel and finely chop onion. Melt butter in sauce pan over medium heat. Add onion to saucepan; 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 potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat for 30 minutes, stirring frequently. Store leftovers, covered, in refrigerator.

Grandmas Secrets; To make this a filling meal, grandma usually served this soup with fresh bread. For a slightly different twist, serve it in individual bread bowls. To make them, buy small, round loaves of a hearty bread, such as Italian. and slice off a small piece from the top. Then remove the inside of the loaf, leaving a 1 1/2 inch shell; fill with hot soup.

NOTES

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Chunky potato soup

3 medium Red potatoes
2 cups water
1 small onion
3 tablespoons butter
3 tablespoons All purpose flour
 crushed red pepper flakes
 Ground black pepper
3 cups milk
1/2 teaspoon sugar
1 cup shredded chedder cheese
1 cup cubed cooked ham

1.  Peels potatoes and cut into 1 inch cubes.
2.  Bring water to a boil in a large saucepan.  Add potatoes and cook until tender. Drain, reserving liquid.  Set aside potatoes.  Measure 1 cup cooking liquid, adding water, if necessary; set aside.
3.  Peel and finely chop onion.  Melt butter in sauce pan over medium heat.  Add onion to saucepan; 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 potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well.  Add cheese and ham.  Simmer over low heat for 30 minutes, stirring frequently.  Store leftovers, covered, in refrigerator.

Grandmas Secrets;  To make this a filling meal, grandma usually served this soup with fresh bread.  For a slightly different twist, serve it in individual bread bowls.  To make them, buy small, round loaves of a hearty bread, such as Italian. and slice off a small piece from the top.  Then remove the inside of the loaf, leaving a 1 1/2 inch shell;  fill with hot soup.

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Nutrition

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Serving Size: 1 Serving (197g)
Recipe Makes: 12 Servings

Calories: 186
Calories from Fat: 91 (49%)

Amt Per Serving		% DV

	Total Fat 10.2g	14 %
	Saturated Fat 5.8g	29 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 0.6g
Cholesterol 36mg		11 %
Sodium 347.3mg		12 %
Potassium 430.5mg		11 %
Total Carbohydrate 13.8g		4 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 12.7g
Protein 10.2g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 186

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