"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chunky Potato Soup Recipe

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This recipe for Chunky Potato Soup, by , is from Family, Food and Laughter, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Arlene Tobias Lingren


3 Medium Red Tomatoes
2 Cups Water
1 Small Onion - Finely Chopped
3 T. butter
3 T. all-purpose Flour
Crushed red pepper flakes (optional)
Ground black pepper
3 Cups Milk
1/2 tsp. sugar
1 Cup Cheddar Cheese - Shredded
1 Cup cooked ham - Cubed

Peel potatoes ad cut into 1 inch cubes.

Bring water to a boil in large saucepan; add potatoes and cook until tender.
Drain, reserving liquid - Set potatoes aside.

Measure 1 Cup cooking liquid, added 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.

Personal Notes:
Personal Notes:
Serve with fresh bread ... or in individual bread bowls - Yumm!




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