Chunky Potato Soup (Cindy Pollard)

By LADONMANK

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

Preparation

Step 1

Peel potatoes and cut into 1-inch cubes. 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. 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. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes. 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.