Norm's Chunky Potato Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 124.6
- Total Fat: 5.6 g
- Cholesterol: 23.4 mg
- Sodium: 342.0 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 0.9 g
- Protein: 8.5 g
View full nutritional breakdown of Norm's Chunky Potato Soup calories by ingredient
Introduction
Grandma's Secrets Grandma's SecretsNumber of Servings: 12
Ingredients
-
1 medium Carrot
3 Medium Red Potatoes
2 Cups Water
1 Small Onion
3 Tbsp butter
3 Tbsp all purpose flour
Crushed red pepper flakes
Ground black pepper
3 cups milk
1/2 tsp. sugar
1 cup shredded Cheddar Cheese
1.5 cups cubed cooked ham
1 can corn
Directions
1. Peel potatoes and cut into 1" cubes.
2. 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.
3. Peel and finely chop onion. Peer carrot. Melt better in saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.
4. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.
5. 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.
Number of Servings: 12
Recipe submitted by SparkPeople user KIMBERLYWEEKS.
2. 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.
3. Peel and finely chop onion. Peer carrot. Melt better in saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.
4. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.
5. 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.
Number of Servings: 12
Recipe submitted by SparkPeople user KIMBERLYWEEKS.