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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This soup is great for a chilly rainy fall evening meal. My family cleans the pot when ever I make it I never have any leftovers. Ingredients:
3 medium red potatoes |
2 cups of water |
1 small onion |
3 tablespoons all purpose flour |
dash each of crushed red pepper flakes and ground black pepper |
3cups of milk |
1/2 teaspoon sugar |
1 cup shredded cheddar cheese |
1 cup cubed cooked ham |
Directions:
1. Peel and cut potatoes into 1-inch cubes.
2. Bring water to a boil in a large sauce pan. Add potatoes and cook until tender. Drain reserving liquid set aside potatoes
3. Peel and finely chop onion. Melt butter in a saucepan over medium heat. Add onion cook stirring frequently until onion is translucent and tender but not brown.
4. Add flour to saucepan season with pepper flakes and ground black pepper. Cook 3 to 4 minutes.
5. Gradually add potatoes and 1 cup of the reserved cooking liquid , milk , sugar and onion mixture to saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers covered in refrigerator.
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