Chunky Potato Cheddar Soup With Canadian Bacon

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Adapted from a recipe by sweet b on the al dente blog.

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Steps

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Cook potatoes in boiling salted water until almost tender.

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Reserve 1 cup of cooking water , then drain potatoes.

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Chop onion finely.

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Melt butter in a large soup pot.

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Saute onion in melted butter until soft and translucent.

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Add flour , red pepper flakes , and black pepper.

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Stir well for 2-3 minutes , until floury taste is cooked out.

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Add reserved potato cooking water , potatoes , milk and sugar , and stir well.

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Add cheese and meat.

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Add broccoli or peas , if using.

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Simmer over low heat for 30 minutes , stirring frequently.

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Do not boil.

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Scrape bottom of pot often to prevent burning.

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Adjust seasoning with salt and pepper.

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Serve with crusty bread , or serve in a bread bowl.

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Ingredients

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red potatoes, onion, butter, all-purpose flour, crushed red pepper flakes, ground black pepper, milk, sugar, cheddar cheese, canadian bacon, broccoli florets