Recipe By Anonymous
Rating
Published Mar 5th
Prep - Cook - Additional - Ready In -
Servings 10 servings Calories 169.2

This is a smooth creamy soup. Great for those cold winter days.

Recipe Ingredients

  • 2 cups water
  • 2 cups peeled and cubed red potatoes
  • 3 tablespoons melted butter
  • 1 small onion, chopped
  • 3 tablespoons all-purpose flour
  • salt and pepper to taste
  • 3 cups milk
  • ½ teaspoon white sugar
  • 1 cup shredded Cheddar cheese
  • 1 cup diced ham

Cooking Directions

  1. 1 Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
  2. 2 Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.

Nutrition Facts

  • Calories 169.2
  • Carbohydrate 12.3 g
  • Cholesterol 33.6 mg
  • Fat 9.9 g
  • Fiber 0.7 g
  • Protein 7.9 g
  • Saturated Fat 5.9 g
  • Sodium 277.3 mg
  • Sugar 4.3 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Reviews

  1. This was really good. I have made this twice so far. The second time I used chicken stock to boil the potatoes along with the onions. Our family doesn't eat pork so I jazzed the soup up with a bit of Monterrey pepper jack cheese. Perfecto. This recipe is a keeper. I think next time - Read more ...
  2. Great base recipe, but I did cook this a bit differently. I sauteed my onions, along with garlic, celery and carrot. Instead of adding flour to thicken, I opted for more potatoes which worked wonderfully. Didn't see the need for the sugar and because I had it in the house, I used crisply cooked bacon - Read more ...
  3. This had absolutely no flavor. I had to throw it out. Bummer.
  4. Very good. I added corn celery liquid smoke and carrots and sauteed the onions in the melted butter first to soften them. Next time I will substitute corn starch mixed with cold water for the flour to reduce the flour taste. It would still be a bit bland. Needs jazzed up somehow.
  5. As with every good recipe you must add your own touch. I doubled the recipe. Sauteed the onions in the butter until soft. I prefer dishes without meat so I used previously frozen chopped broccoli. Added lots of black pepper celery salt parsley and chives to taste!! Easy and hearty!! Even my husband liked it!!
  6. Simple to make. Nice, creamy consistency. But, as a previous reviewer mentioned, the onions are still crunchy after 30 minutes simmer time (I even cooked them in the flour and butter for a couple minutes before adding the rest of the ingredients). I'd highly recommend cooking the onions in the butter first, until soft, then - Read more ...
  7. My husband made this and the family absolutely loved it! He did add quite a bit more cheese to the soup than the recipe called for though. Next time I would like the onions sauteed before adding as they were still a little crunchy for my taste. Great with crusty bread and butter!
  8. This was really good. I did add more cheese. I was looking for a recipe that was like bob evans cheddar soup. This was really close. I added chopped bacon and green onion to the top and it was awsome!!
  9. this soup was very good. We all three loved it. The best potato soup I've ever had. I had to add about a half cup more cheese. If you want the potatoes to stay in "chunks" then don't boil so long after all of the ingredients are combined. Very good though. the second time i - Read more ...
RedCipes