rummage potato soup
(1 rating)
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I call this potato soup "rummage" b/c I tend to rummage through the fridge for any leftover pork I have to add to it :) It always ends up delicious! It's a great cold weather soup!
(1 rating)
yield
6 serving(s)
prep time
1 Hr
cook time
8 Hr
Ingredients For rummage potato soup
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6medium potatoes, cut & boiled, not peeled
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3 Tbspflour
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3 Tbspbutter
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3 cmilk
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1/2 tspsugar
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4 csharp cheddar cheese, shredded
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2-4 cmeat
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112 oz bag corn (optional)
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crushed red pepper flakes
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black pepper
How To Make rummage potato soup
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1Cut and boil potatoes. Peel if you like, but I always leave the peel on.
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2Once potatoes softened, strain from water and put in crock pot. Save 2 cups of potato water.
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3Add flour, butter, milk, sugar, & cheese to crock pot & stir.
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4Find meat in fridge. I usually use chopped leftover brisket or breakfast sausage or baked ham. If you don't have these then buy 1 pkg cooked chopped ham & use that. I don't use an exact measurement, it depends on how meaty you want your soup.
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5Chop & add meat to crock pot & stir.
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6Sprinkle crushed red pepper & black pepper to taste.
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7Cover crock pot & cook either on low for 6-8 hrs or high for 3-4 hrs - until cheese is melted through. Check & stir occasionally until done.
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8If soup is too thick, add saved potato water until it is to your preference.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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