This soup was okay the day I made it but excellent as leftovers! Sprinkle with extra shredded Cheddar Cheese for extra flavor.
3 medium red potatoes
2 cups water
1 small onion
3 tablespoons butter
3 tablespoons flour
crushed red pepper flakes
Ground black pepper
3 cups milk
1/2 teaspoon sugar
1 cup shredded cheddar cheese
1 cup cubed cooked ham
Peel potatoes and cut into 1-inch cubes.
Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving 1 cup liquid. Set aside potatoes.
Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion; cook, stirring frequently, until onion is translucent and tender, but not brown.
Add flour to saucepan; season with red 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; stir well.
Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently.