I have several potato soup recipes to share. Each one is good for a different reason. This one is a perfect to use up leftovers from a big baked Sunday ham.
- 2 cups red potatoes, peeled & cubed
- 3 tablespoons butter
- 1 small onion, chopped fine
- 3 tablespoons flour
- Cayenne pepper
- Black pepper
- 3 cups milk
- ½ teaspoon salt
- 1 cup cooked, cubed ham
- 1 cup shredded cheddar cheese, (4 ounces)
- Fresh chopped parsley or chives for garnish, if desired.
Cook potatoes in boiling water until tender. Drain; reserve 1 cup of the liquid. Melt butter in a saucepan over medium heat. Add onion; cook, stirring, until tender. Stir in flour; season with red and black pepper. Cook for about 3 more minutes, stirring constantly. Add potatoes, reserved liquid, milk, and salt; stir well. Add ham; simmer for 5 minutes, stirring frequently.
Remove from heat and let cool for about 5 minutes. Add cheese; stir until melted. Top with fresh parsley or chives, if desired.
Serves 3 to 4.