Chunky Potatoe Soup

By ccavins

A piping-hot taste of this hearty soup can chase away the chills on a cold day.
To make this a filling meal, serve 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 1/2 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 to taste
• Ground black pepper to taste
• 3 cups milk
• ½ teaspoon sugar
• 1 cup shredded Cheddar Cheese
• 1 cup cubed cooked ham

Details

Servings 12
Preparation time 35mins
Cooking time 65mins

Preparation

Step 1

1. Peel potatoes and cut into 1/2-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 red 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.