Chunky Potato Soup
By Yankee Magazine|Feb 13 2007|
Yield
12 servings
Ingredients
3 medium red potatoes
2 cups water
1 small onion
3 tbsp butter
3 tbsp flour
crushed red pepper flakes
ground black pepper
3 cups milk
1/2 tsp sugar
1 cup shredded cheddar cheese
1 cup cubed cooked ham
Instructions
Peel potatoes and cut in 1 inch cubes.
Bring water to boil in large saucepan. Add potatoes and cook till tender. Drain, reserve liquid. Set potatoes aside. Measure 1 cup reserved liquid, adding water if needed; set aside.
Peel and finely chop onion. Melt butter in saucepan medium heat. Add onion to pan; 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 liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes stirring frequently.
