Cooking With PaPaGrizz

Archive for the ‘Soups’ Category

Stick To Your Ribs Potato Soup

Posted by PaPaGrizz On November - 11 - 2008

Hi ya and Welcome back to PaPaGrizz's Kitchen. Remember back in a few weeks ago I did a little article about, Pat's Kitchen Blogging Site? Well my friends I decided to try out one of her recipes, and I'm here to tell you...I'm darn glad I did!

I sure like potato soup, but I just never got around to try making it until now.... Check out the potato soup video after I give you her recipe.

Here Goes:

Prep Time: 15 minutes -- Cook Time: 20 minutes -- Serves 6

INGREDIENTS
1 lb. potatoes (3 medium)    1/2 tsp. black pepper
2 cups water    1/4 tsp. red pepper
1 small onion    3 cups milk
3 Tbsp. butter    1 cup cheddar cheese
3 Tbsp. flour    2 cup cooked ham (I didn't have any ham, so I used smoked sausage) shhh don't tell Pat..ok?

Peel and cube potatoes. Combine with water in a large, heavy saucepan. A Dutch oven will work just as well, if you have one.

Bring the water to a boil; reduce heat. Cover the pan and simmer the potatoes for 10 to 15 minutes or until the potatoes are tender.

Drain the water and set the cooked potatoes aside in a bowl, but reserve 1 cup of the liquid before doing that.

Chop the onion. Melt the butter in the same pan you used to boil the potatoes. Saute the chopped onions in the butter until they are tender. Stir often.

When the onions are tender, stir in the flour, black pepper and crushed red pepper flakes. Over a medium heat, stir the mixture until it boils. Boil gently for 1 minute.

Chop the ham.

Stir in the reserved cooking liquid, stirring over medium het until it boils. While stirring, boil for 1 minute. Stir in the potatoes, shredded cheese and chopped, cooked ham. Cook, while continuing to stir, over low heat until the cheese is melted and the soup is heated.

Serve with warm French bread and butter or with Annies "Hot and Spicy" Cornbread Recipe.