Potato Cheddar Soup
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Potato & Cheddar Soup
Prep Time 15 minutes
Cook Time 1 hour
YIELD Makes 12 servings
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Hearty, heartwarming, delicious–the perfect cold weather meal.
INGREDIENTS
| 2 | cups water |
| 2 | cups cubed peeled red potatoes |
| 3 | tablespoons butter or margarine |
| 1 | small onion, finely chopped |
| 3 | tablespoons all-purpose flour |
| Red and black pepper to taste | |
| 3 | cups milk |
| 1/2 | teaspoon sugar |
| 1 | cup shredded Cheddar cheese |
| 1 | cup cubed cooked ham |
PREPARATION:
- Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Measure 1 cup, adding water if necessary.
- Melt butter in saucepan over medium heat. Add onion; cook and stir until tender but not brown. Add flour; season with red and black pepper. Cook 3 to 4 minutes. Gradually add potatoes, reserved liquid, milk and sugar to onion mixture; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently.
Tip
Turn simple soup into a filling supper by serving it in individual bread bowls. Buy or bake small, round loaves of a hearty bread, such as Italian or sourdough. Slice a small piece from the top and then remove the inside of the loaf, leaving a 1-1/2 inch shell. Fill with soup and serve.
This recipe appears in:
Midwestern
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