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    Chunky Potato Soup

    Source of Recipe

    Weekend Chef

    List of Ingredients

    • 3 Medium Red Potatoes
    • 2 C. Water
    • 1 Small Onion, finely chopped
    • 3 Tbs. Butter
    • 3 Tbs. All-Purpose Flour
    • Crushed Red Pepper Flakes
    • Ground Black Pepper
    • 3 C. Whole Milk
    • 1/2 tsp. Sugar
    • 1 C. Shredded Cheddar Cheese
    • 1 C. Cubed Cooked Ham


    1. Peel potatoes and cut into 1-inch cubes. Bring water to a boil in large pan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 C. cooking liquid, set aside.
    2. Melt butter in saucepan over medium heat. Add onion, cook, stirring frequently, until onion is translucent and tender but not brown.
    3. Add flour to saucepan; season with peppers to taste. Cook 3-4 minutes.
    4. Gradually add potatoes, cooking liquid, milk, and sugar to onion mixture; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently.
    5. Serves 12.




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