Chunky Potato Soup - cooking recipe

Ingredients

3 medium red potatoes
2 c. water
1 small onion
3 Tbsp. butter
3 Tbsp. all-purpose flour
crushed red pepper flakes
ground black pepper
3 c. milk
1/2 tsp. sugar
1 c. shredded cheddar cheese
1 c. cubed cooked ham

Preparation

Peel potatoes and cut into 1 inch cubes.
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.
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.
Add flour to saucepan; season with pepper flakes and black pepper to taste.
Cook 3 to 4 minutes.
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.