Contributed By: Lizzie
Grandma's Kitchen
This soup is great served in bread bowls!
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Total Preparation Time: 45 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: American
Nutrition Content: Good Source of Calcium
Meal Type: Soups & Stews
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 Cheddar cheese
1 cup Cubed cooked ham
Preparation
1. Peel potatoes and cut into 1-inch cubes.
2. Bring water to a boil in 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 saucepan 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 30 minutes, stirring frequently. Store leftovers, covered, in refrigerator.
Cook's Notes
For a slightly different twist, serve this soup 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.
Nutrition Information
Calories: 168
;
Total Fat: 9 g
;
Saturated Fat: 6 g
;
Polyunsaturated Fat: 0 g
;
Carbohydrates: 13 g
;
Protein: 8 g
;
Vitamin A: 107 RE
;
Vitamin C: 6 mg
;
Calcium: 179 mg
;
Sodium: 259 mg
;
Iron: 1 mg
;
Fiber: 1 g