Chunky Potato Soup |  |
Ingredients
| 1 | lb.
potatoes, peeled and cubed (about 3 medium)
| | 2 | cups
water
| | 1 | small onion, chopped
| | 3 | tbsp.
butter
| | 3 | tbsp.
flour
| | 1/2 | tsp.
ground black pepper
| | 1/4 | tsp.
crushed red pepper flakes
| | 3 | cups
milk
| | 1 | cup
shredded reduced-fat Cheddar cheese
| | 1 | cup
chopped cooked ham
|
| |
Directions
 | In large saucepan or Dutch oven combine potatoes and the water. Bring to a boil; reduce heat. Simmer, covered, for 10 to 15 minutes or until potatoes are tender. Drain, reserving 1 cup cooking liquid. Set potatoes and reserved liquid aside. |  | In same pan cook onion in butter until tender, stirring often. Stir in flour, black pepper, and red pepper flakes. Cook and stir over medium-low heat for 1 minute. |  | Gradually stir in milk and reserved cooking liquid. Cook and stir over medium heat until boiling. Boil 1 minute. |  | Stir in potatoes, cheese, and ham. Cook and stir over low heat until heated through and cheese is melted. |
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