Recipe – Chunky Potato Soup
Submitted by Doris Stilger
4 medium red potatoes
1/8 tsp black pepper
2 C water
3 C milk
1 small onion
1/2 tsp sugar
1 C shredded cheddar cheese
1 C cubed cooked ham
Crushed red pepper flakes
(Karen S. added frozen corn to this to make a hearty Potato/ham/corn chowder!)
Peel potatoes and cut into 1 inch cubes. Bring water to a boil in 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.
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 min. Gradually add potatoes and reserved 1 C cooking liquid, milk, and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 min, stirring frequently.
As an addition to the website, we are posting recipes from our 50th Anniversary Cookbook. Thank you, Karen Schoenfelder, for cooking this one!
If you would like to resubmit a recipe from a Holy Family Cookbook, email it, the page number, and a picture of the final presentation for the website, to email@example.com