Chunky Potato Soup

[shannone]

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
½ teaspoon sugar
1 cup shredded cheddar cheese
1 cup cubed cooked ham

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 e1 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 hear 30 minutes, stirring frequently. Store leftovers, covered, in refrigerator.

This recipe is great with bread bowls. I pick them up at my local bakery; toast them a bit and then serve them with the soup inside.