"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chunky Potato Soup Recipe

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This recipe for Chunky Potato Soup, by , is from BREAKING BREAD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Maily
Added: Saturday, October 6, 2007


3 medium red potatoes
2 c. water
1 small onion, diced
2 tbsp. butter
3 tbsp. all purpose flour
Black pepper
3 c. milk
1/2 tsp. sugar
1 c. shredded cheese
1 c. cubed ham

Peel potatoes and cut into 1 inch cubes.
Bring water to a boil in a 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.
Melt butter in saucepan over medium heat. Add onion and cook until translucent. Add flour, season with pepper and basil (to taste). Cook 3 to 4 minutes. Gradually add potatoes and 1 cup reserved liquid, milk, and sugar to onion mixture in saucepan. Add cheese and ham. Simmer over low heat for 30 minutes, stirring frequently.




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