Meals Matter

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Contributed By: Lizzie
Grandma's Kitchen

This soup is great served in bread bowls!

Ingredients

3 Medium red potatoes

2 cups Water

1 Small onion

3 tablespoons Butter

3 tablespoons All-purpose 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

Preparation

1. Peel potatoes and cut into 1-inch cubes.

2. Bring water to a boil in 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.

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 liquid, 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.

Cook's Notes

For a slightly different twist, serve this soup 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.

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