Chunky Potato Soup

By Lechef

Ingredients

• 6 med. red potatoes
• 4 cps. water
• 1/2 cp. shredded carrot
• 1 sm. onion
• 6 tbls. butter
• 6 tbls. flour
• Ground black pepper
• 6 cps. milk
• 1 tsp. sugar
• 2 cps. shredded Cheddar cheese
• 2 cps. cubed cooked ham

Preparation

Step 1

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 cp. cooking liquid, adding water, if neccessary; 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 cp 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.