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Jason’s Comfort Potato Soup

Recipe shared by Jason Greenly, Finance & Operations Director
Jason's Comfort Potato Soup is the “next best thing to a weighted blanket in the winter”.
This is a lot of soup, so be sure you have your big soup pot. I mean, you could halve this recipe, but why?

Ingredients

  • 9 small red potatoes
  • 1 onion
  • 6 tbsp Flour
  • 6 cups milk
  • 8 cups cheese shredded, your favorite kind
  • 1 tbsp oil or butter for cooking
  • pepper flakes
  • black pepper
  • 1 lb ham
  • 1 loaf bread

Instructions

  • Wash and slice unpeeled potatoes into 1” pieces. No need to get fancy; boil the potatoes until they are soft enough that a fork won’t pick them up. Drain, reserving two cups of liquid.
  • While that’s happening, cut up the onion and the ham into what you consider bite-sized pieces. (Me, I go far large pieces, but you do you.)
  • Place the onion in a frying pan with oil and cook until the onion is translucent. (You can do butter instead of oil if you’re feeling you want extra-extra hardy soup. I will say there’s not an appreciable taste difference in this recipe.) Add the flour. Add the pepper flakes and black pepper to taste. I recommend erring on the side of “too much”, but you know how much you like hot stuff.
  • Now, in that big pot, put in the onion mix, the potatoes, the reserved liquid, and six cups of milk. Start heating and stir constantly.
  • While that’s going on, add the cheese and the ham. Keep stirring.
  • Cook that stuff for a half-hour. Stir stir stir.
  • Once done, you can place half in containers to be frozen for later, or you can invite everybody over. Maybe have them bring the bread!
  • The next time you cook it, adjust items to your liking. More/less pepper, a different cheese, lamb instead of ham.
    It’s soup; make it yours!