Chunky Potato Soup

A week or so ago I made this soup from scratch, it came out really good...so enjoy this recipe. I didn't follow the exact directions. I cooked the onion in a frying pan and then added everything in one big pot. I also doubled on this recipe which made lots for leftovers. Also after 30 minutes of cooking on low it wasn't hot enough so I turned the heat up the last few minutes stiring constantly and I also added more flour (not measured) to make the soup thicker and creamier; just be careful not to add too much flour so add little by little and waiting a few for it to thicken. You can serve this soup with bread or fill up some bread bowls.

3 medium red potatoes
2 cups cooking water (after poratoes are done and reserve before draining)
1 small onion
3 tbsp butter
3 tbsp all purpose-flour
crushed red pepper flakes (I didn't use this because the store was out)
ground black pepper
3 cups milk
1/2 tsp sugar
1 cup shredded cheddar cheese
1 cub cubed cooked ham (I bought a package of small cubes)


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 2 cups liquid. Set aside potatoes.
3. Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stiring 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 2-3 minutes. 5. Gradually add potatoes, reserved liquid, milk and sugar to onion. mixture in saucepan; sit well. Add cheese and ham. Simmer over low heat for 30 minutes or until hot, stiring frequently.