nanny

New member
35 minutes
To make this a filling meal, serve 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.

3 medium potatoes,
2 cups water,
1 small onion,
3 tbsps. butter,
3 tbsps. all-purpose flour,
Crushed red pepper flakes,
Ground black pepper,
3 cups milk,
1/2 tsp. white sugar,
1 cup shredded cheddar cheese,
1 cup cubed cooked ham.
Serves 12
Peel potatoes, and cut into one inch cubes.
In a large pan bring water to a boil.
Add potatoes, and cook until tender.
Drain, reserving liquid. Set potatoes aside.
Measure 1 cup potato liquid adding water if necessary; set aside. Peel, and finely chopped onion.
Add onion to sauce pan; cook, stirring frequently, until onion
is translucent, and tender, but not brown.
Add flour to sauce pan; season with red pepper flakes, and
ground black pepper to taste.
Cook 3 to 4 minutes.
Gradually add potatoes, reserved 1 cup of potato liquid,
milk,and sugar to onion mixture in sauce pan.
Stir well. Add cheese, and ham. Simmer over low heat for 30 minutes, stirring frequently.
Store leftovers, covered in refridgerator.
 
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