Peel potatoes and cut into 1-in cubes. Bring water to a boil in a 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.
Originally Submitted
9/20/2008
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