Chunky Potato Soup

What to do with all of that leftover ham after Easter??  Or maybe looking for a quick soup to fill you up with a piece of bread?  Well this soup will not disappoint. 

This was “souper” easy to make and the kids ate 2 bowls each.  I made this from leftover ham I had frozen from Christmas.  A slice of fresh bread and this was a great quick and easy meal!!  As always you do not have to follow my recipe religiously except for the flour and milk!!

Chunky Potato Soup

• 4 medium red potatoes (I did not have red so used regular russet potatoes and they were small so I used 5)
• 2 c water
• 1 small onion
• 3 TBS butter
• 3 TBS all-purpose flour
• Crushed red pepper flakes (I am ashamed to say I am out of these so made it without)
• Ground black pepper
• 3 c milk
• 1/2 tsp sugar
• 1 c shredded cheddar cheese
• 1 c cubed cooked ham

Peel potatoes and cut into 1-inch cubes. Bring water to a boil in large saucepan. Add potatoes and cook until tender

Drain, reserving liquid. Set aside potatoes.

Measure 1 c cooking liquid, adding water, if necessary; set aside.

Peel and finely chop onion.

Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.

Add flour to saucepan; season with pepper flakes and black pepper to taste (I put a good 2 grinds of pepper in)  Cook 3 to 4 minutes.

Gradually add potatoes, reserved 1 c cooking liquid, milk, and sugar to onion mixture stirring after each addition

Add cheese and ham again stirring well

Simmer over low heat 30 minutes, stirring frequently.

Serve with warmed bread!! YUMMM

Let me know if you try it and if you found it as great as we did!!

 

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