Chunky Potato Soup

By cwyorkiex3

To make this a filling meal, Grandma usually served this soup with fresh bread. For a slightly different twist, serve it in individual bread bowls. To make them, buy small, round loaves of a hearty bread, such as Italian, and slice off a small piece from the top. Then remove the inside of the loaf, leaving a 1 1/2-inch shell; fill with hot soup.

Ingredients

• 3 medium red potatoes
• 2 cups water
• 1 small onion
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• Crushed red pepper flakes
• Ground black pepper
• 3 cups milk
• 1/2 teaspoon sugar
• 1 cup shredded Cheddar cheese
• 1 cup cubed cooked ham

Details

Servings 12

Preparation

Step 1

1.Peel potatoes and cut into 1-inch cubes.

2.Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup 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 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered, in refrigerator.