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SideChef
Recipes
Budget-Friendly
Potato Bum Soup
Recipe

13 INGREDIENTS • 6 STEPS • 50MINS

Potato Bum Soup

4.7
6 ratings
My Bushia, my mom’s mom, made what she called “bum soup” while raising her family in the 50s and 60s. She and my Grandpap were first-generation Americans, their parents emigrated from Poland. This filling and simple Potato Bum Soup is delicious, cheap, and easy to make, with plenty of texture and rich flavors!
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Sear Nation
My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.
My Bushia, my mom’s mom, made what she called “bum soup” while raising her family in the 50s and 60s. She and my Grandpap were first-generation Americans, their parents emigrated from Poland. This filling and simple Potato Bum Soup is delicious, cheap, and easy to make, with plenty of texture and rich flavors!
50MINS
Total Time
$1.67
Cost Per Serving
Ingredients
Servings
4
US / Metric
White Potato
2
Large White Potatoes, cubed
Water
1 cup
Water
Fresh Parsley
2 Tbsp
Fresh Parsley, finely chopped
Chicken Bouillon Powder
2 Tbsp
Chicken Bouillon Powder
Butter
3 Tbsp
Butter
Onion
1/2 cup
Onion, diced
Carrot
1/3 cup
Carrot, shredded
Salt
1/2 tsp
Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
All-Purpose Flour
3 Tbsp
All-Purpose Flour
2% Reduced Fat Milk
2 cups
2% Reduced Fat Milk
Sharp White Cheddar Cheese
1 cup
Sharp White Cheddar Cheese, cubed
Ham
1 cup
Ham, cubed
Nutrition Per Serving
VIEW ALL
Calories
453
Fat
29.1 g
Protein
20.9 g
Carbs
28.3 g
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Potato Bum Soup
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author_avatar
Sear Nation
My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.
Cooking InstructionsHide images
step 1
Place White Potatoes (2) into a 3-4 quart pot with the Water (1 cup). Add the Fresh Parsley (2 Tbsp) and Chicken Bouillon Powder (2 Tbsp).
step 1 Place White Potatoes (2) into a 3-4 quart pot with the Water (1 cup). Add the Fresh Parsley (2 Tbsp) and Chicken Bouillon Powder (2 Tbsp).
step 2
Heat the pot over medium-high heat with the lid on. Once the water starts to boil, reduce heat to medium-low for 15-20 minutes, or until potatoes are soft when pierced with a fork. Remove from heat.
step 3
Heat a small frying pan on medium-high heat. Add Butter (3 Tbsp), Onion (1/2 cup), Carrot (1/3 cup), Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp). Once onions are soft (about 15 minutes), mix in All-Purpose Flour (3 Tbsp). This is what is called a roux.
step 4
Right after the flour is combined, pour and stir in the 2% Reduced Fat Milk (2 cups). Bring heat down to medium-low, stirring constantly until the white sauce starts to thicken, about 5 minutes.
step 5
When the potatoes are soft, pour the sauce into the potato soup base, also adding the Sharp White Cheddar Cheese (1 cup) and Ham (1 cup). Reduce heat to low, stirring often, cooking on low heat for another 5-10 minutes.
step 6
Keep warm until ready to serve.
step 6 Keep warm until ready to serve.
Tags
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Budget-Friendly
Comfort Food
Shellfish-Free
Dinner
Soup
Winter
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