source: Grandma’s Kitchen: Treasured Family Recipes
Ingredients
3 medium red potatoes
2 cups water
1 small onion
3 tablespoons butter
3 tablespoons all-purpose flour
crushed red pepper flakes
3 cups milk
1/2 teaspoon sugar
1 cup shredded cheddar cheese
1 cup cubed cooked ham
Directions
Peel potatoes and cut into 1-inch cubes
Bring water to a boil in a large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup of cooking liquid, adding water if necessary; set aside.
Peel and finely chop onion. Melt butter in a 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 the onion mixture in a saucepan; stir well. Add cheese and ham. Simmer over low heat for 30 minutes, stirring frequently—store leftovers, covered, in the refrigerator.
Enjoy!
Also, try; Old-Fashioned Beef Stew
Try Chunky Potato Soup in a bread bowl
A bread bowl is a round loaf of bread which has had the top cut off and a large portion of the middle hollowed out to create an edible bowl. They are typically larger than a roll but smaller than a full-sized loaf of bread.
Bread bowls can be used to serve chili, New England–style clam chowder, and other thick soups and stews (often, but not always, with a cheese or cream base). Soups with thinner bases are not generally served in bread bowls, as the broth would make the bread get too soggy too quickly. The bread becomes flavored as it absorbs some of the stew’s base, and can be eaten after the stew has been eaten. Bread bowls are also used for dips, using the scooped-out bread for dipping. (Wikipedia)
Grandma’s Secrets
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 hearty bread, such as Italian, and slice off a small piece from the top. Then remove the inside of the loaf, leaving a 1 and 1/2-inch shell; fill with hot soup.