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!
Total Time
50min
4.7
6 Ratings
Author: Sear Nation
Servings:
4
Ingredients
•
2
Large
White Potatoes
, cubed
•
1
cup
Water
•
2
Tbsp
Fresh Parsley
, finely chopped
•
2
Tbsp
Chicken Bouillon Powder
•
3
Tbsp
Butter
•
1/2
cup
Onions
, diced
•
1/3
cup
Carrots
, shredded
•
as needed
Salt
•
as needed
Ground Black Pepper
•
3
Tbsp
All-Purpose Flour
•
2
cups
2% Reduced Fat Milk
•
1
cup
Sharp White Cheddar Cheese
, cubed
•
1
cup
Ham
, cubed
Cooking Instructions
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).
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.
3.
Heat a small frying pan on medium-high heat. Add Butter (3 Tbsp), Onions (1/2 cup), Carrots (1/3 cup), Salt (as needed) and Ground Black Pepper (as needed). Once onions are soft (about 15 minutes), mix in All-Purpose Flour (3 Tbsp). This is what is called a roux.
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.
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.
6.
Keep warm until ready to serve.
Nutrition Per Serving
CALORIES
453
FAT
29.1 g
PROTEIN
20.9 g
CARBS
28.3 g
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