Potato Cheddar Cheese Soup
Servings: 12
IngredientsPreparation
  • 2 cups [500 mL] water [more if needed]
  • 2 cups [500 mL] peeled red potato dices
  • 3 tablespoons [45 g] butter or margarine
  • 1 small onion, finely chopped
  • 3 tablespoons [26.25 g] all-purpose flour
  • Red pepper, to taste
  • Freshly ground black pepper, to taste
  • 3 cups [750 mL] milk
  • 1/2 teaspoon [2.5 g] sugar
  • 1 cup [225 g] grated Cheddar cheese
  • 1 cup [250 mL] small ham dices
  • Into a large casserole, bring water to a boil.
  • Boil potato dices into boiling water until tender.
  • Drain potato dices also reserving cooking water; if needed, pour in more water, to get 1 cup [250 mL].
  • Over medium heat, melt butter or margarine into the same casserole.
  • Just melt, do not color, chopped onion into melted butter.
  • Stir in flour; season mixture with red and freshly ground black peppers.
  • Cook for 3 to 4 minutes.
  • Slowly add drained potato dices, reserved cooking water, milk and sugar to chopped onion mixture.
  • Well mix.
  • Then slowly, mix in grated Cheddar cheese and ham dices.
  • Simmer over low heat without boiling for 30 minutes, stirring often.