Creamy, Cheesy Potato Soup

Recipe by Brenda.
READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 3 -4
    medium red potatoes, scrubbed and diced into 1 inch cubes
  • 3
    cups water
  • 1
    small onion, diced fine (or 2 tsp granulated onion)
  • 4
    tablespoons butter
  • 4
    tablespoons flour
  • 12
    teaspoon red pepper flakes (to taste)
  • salt & pepper (to taste)
  • 2
    cups milk
  • 12
    teaspoon sugar
  • 1
    cup shredded cheddar cheese
  • 4 -5
    slices bacon, crumbled (or 1 cup of diced leftover ham)
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DIRECTIONS

  • Bring water to a boil in a medium saucepan.
  • Add potato cubes and stir to make sure they are just covered with water.
  • Cook potatoes until fork tender, maybe 10 minutes.
  • Drain potatoes and set aside.
  • In a large pot melt butter over medium heat and stir in onion. If using real onion cook until just translucent.
  • Stir in the flour and cook stirring constantly for at least a minute to get rid of the raw flour taste. (If you've never worked with roux it will look like a really thick paste at this point. That's great- keep stirring :) ).
  • Add red pepper flakes and salt & pepper.
  • Slowly add the 1 cup of broth stirring as you pour it into the roux. Stir until smooth.
  • Start adding the milk and cream and stir until smooth.
  • Bring the mixture up to a low simmer stirring constantly. Simmer 2-3 minutes.
  • Add the sugar and the shredded cheese.
  • Stir until cheese is melted.
  • Stir in Bacon or Ham and potatoes and cook for 1 minute to heat potatoes thru.
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