Potato Soup

Serves 12

• 3 medium red potatoes
• 2 cups water
• 1 small onion
• 3 Tbsp. all-purpose flour
• 3 Tbsp. butter
• Crushed red pepper flakes
• Ground black pepper
• 3 cups milk
• 1/2 tsp. 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 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 pan over medium heat. Add onion; cook, stirring often until tender. Add flour to saucepan with onions and butter. Season with pepper flakes and black pepper, to taste. Cook 3 to 4 minutes. Gradually add potatoes, cooking liquid, cheese, ham, milk and sugar to onion and flour mixture; stir well. Simmer over low heat 30 minutes, stirring often. Store any leftovers in refrigerator, covered.