Chunky Potato Soup
3 med. sized red potatoes, peeled and cubed
2 C. water
1 small onion, finely chopped
3 T. butter
3 T. all-purpose flour
3 C. milk
1/2 t. sugar
1 C. shredded Cheddar cheese
1 C. cubed cooked ham
3-4 slices of bacon, cooked well done, not burnt, and crumbled
Crushed red pepper flakes
Ground black pepper
Bring water to a boil in a large saucepan. Add potatoes and cook until tender. Drain, BUT
save the liquid. Set the potatoes aside. Measure 1 C. of the potato liquid and set aside.
Brown the bacon till well cooked. Drain on paper towels, reserving approx 2 T. of bacon fat. Melt butter in same saucepan over med. heat. Add onion, cook stirring frequently until onion is translucent and tender, but not brown. Add flour to same saucepan, season with pepper flakes and pepper to taste. Cook 3-4 min. Gradually add potatoes, the reserved potato liquid, milk, sugar, crumbled bacon to the onion mixture and stir well. Add cheese and ham. Simmer over low heat for 30 min. stirring frequently.
A nice warm loaf of crusty French or Italian bread goes beautifully with this soup!
I hope you enjoy it as much as I do!
Much love, Kelly xoxo