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Chunky Potato Soup


  • 3 medium red potatoes
  • 2 cups water
  • 1 small onion
  • 3 Tbsp. butter or margarine {not spread}
  • 3 Tbsp. all-purpose flour
  • Crushed red pepper flakes
  • Ground black pepper
  • 3 cups milk (2% ok)
  • 1/2 tsp. sugar
  • 1 cup shredded Cheddar cheese
  • 1 cup cubed cooked ham


Peel potatoes and cut into 1-inch chunks. 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.

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. Cook 3 to 4 minutes. 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.

By Connie from Cotter, AR

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