Chunky Potato Soup

Chunky Potato Soup

3 medium red potatoes

2 c. water

1 small onion

3 Tbsp. butter

3 Tbsp. all-purpose flour

crushed red pepper flakes

black pepper

3 c. milk

1/2 tsp. sugar

1 c. shredded Cheddar cheese

1 c. cubed cooked ham

1.  Peel potatoes and cut into 1 inch cubes.

2.  Bring water to a boil in a large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 c. cooking liquid, adding water, if necessary; set aside.

3.  Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.

4.  Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.

5.  Gradually add potatoes, reserved 1 c. cooking liquid, milk and sugar to onion mixture in saucepan; stir well.  Add cheese and ham. Simmer over low heat for 30 minutes, stirring frequently. Store leftover, covered, in refrigerator.