Chunky Potato Cheddar Soup With Canadian Bacon
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 3 medium red potatoes
- 1 small onion
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- crushed red pepper flakes, to taste
- ground black pepper, to taste
- 3 cups milk
- 1⁄2 teaspoon sugar
- 1 cup shredded cheddar cheese
- 1 1 cup cooked ham or 1 cup cooked bacon
- 1 cup broccoli florets, chopped small (optional) or 1 cup frozen green pea (optional)
directions
- Cook potatoes in boiling salted water until almost tender. Reserve 1 cup of cooking water, then drain potatoes.
- Chop onion finely. Melt butter in a large soup pot. Saute onion in melted butter until soft and translucent. Add flour, red pepper flakes, and black pepper. Stir well for 2-3 minutes, until floury taste is cooked out.
- Add reserved potato cooking water, potatoes, milk and sugar, and stir well. Add cheese and meat. Add broccoli or peas, if using. Simmer over low heat for 30 minutes, stirring frequently. Do not boil. Scrape bottom of pot often to prevent burning. Adjust seasoning with salt and pepper. Serve with crusty bread, or serve in a bread bowl.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!