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RECIPE
13 INGREDIENTS6 STEPS50min

Potato Bum Soup

4.8
4 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!
Potato Bum Soup Recipe | SideChef
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!
Sear Nation
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.
https://www.searnation.com
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Sear Nation
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.
https://www.searnation.com
50min
Total Time
$1.67
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
2
Large  White Potatoes , cubed
1 cup
Water
2 Tbsp
Fresh Parsley , finely chopped
2 Tbsp
Chicken Bouillon Powder
3 Tbsp
1/2 cup
Onions , diced
1/3 cup
Carrots , shredded
1/2 tsp
2 cups
2% Reduced Fat Milk
1 cup
Ham , cubed
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Nutrition Per Serving

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CALORIES
453
FAT
29.1 g
PROTEIN
20.9 g
CARBS
28.3 g

Cooking Instructions

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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) , Onions (1/2 cup) , Carrots (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.
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Nutrition Per Serving
Calories
453
% Daily Value*
Fat
29.1 g
37%
Saturated Fat
15.1 g
76%
Trans Fat
0.0 g
--
Cholesterol
93.0 mg
31%
Carbohydrates
28.3 g
10%
Fiber
2.7 g
10%
Sugars
9.7 g
--
Protein
20.9 g
42%
Sodium
1761.6 mg
77%
Vitamin D
0.3 µg
2%
Calcium
412.6 mg
32%
Iron
1.2 mg
7%
Potassium
518.6 mg
11%
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