| Chunky Potato Soup |
| 3 medium red potatoes 2 cups water 1 small onion 3 tablespoons butter 3 tabespoons all-purpose flour Crushed red pepper flakes Ground black pepper 3 cups milk 1/2 teapoon sugar 1 cup shredded cheese 1 cup cubed cooked ham |
| 1. Peel potatoes and cut into 1-inch cubes. 2. Bring water to a boil in largh saucepan. Add potatoes and cook until tender. Drain reserving liquid. Set aside potatoes. Measure 1 cup cookingliquid, adding water, if necessary; set aside. 3. 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. 4. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes. 5. Gradually add potatoes, reserved 1 cup cooking liquids, 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. peparation time: 35 minutes cooking time: 30 minutes To make this a filling meal, served this soup with fresh bread. For a slightly different twist, serve it in individual bread bowls. To make them, buy small, round loaves of a hearty bread, such as Italian, and slice off a small piece from the top. Then remove the inside of the loaf, leaving a 1 1/2- inch shell; fill with hot soup. |