Scott's Recipe

Soup - Chunky Potato

Category: Chili, Chowders, Soups & Stews

6 russet potatoes, peeled and cut into 1" cubes
4 cups water
1 small onion
4 Tbsp butter
3-4 Tbsp all-purpose flour
Crushed red pepper flakes
Ground black pepper
3 cups milk
1 tsp sugar
1 cup shredded cheddar cheese
1 cup cubed ham

1. Peel potatoes and cut into 1" cubes. Bring water to a boil in large pan. Add potatoes and cook until tender. Drain, reserving liquid, adding water, if necessary; set aside.
2. 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.
3. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3-5 minutes.
4. Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well.
5. Add cheese and ham. Simmer over low heat at least 30 minutes, stirring frequently.