By request today's photo is also my first ever recipe post. This is not my recipe, I think I got in the mail once (junk mail) but it's THE BEST potato soup in existence.
3 Medium red potatoes
2 C water
1 Small onion, peeled and finely chopped (I'm not so big on the finely part)
3 TBS butter
3TBS all-purpose flour
Crushed red pepper flakes
Ground black pepper
3 C milk
1/2 tsp sugar
1 C shredded cheddar
1 C cubed ham
(you can get cubed hame at the store already cubed... it's a bit tricky to find sometimes though, but it's there)
Cut potatoes into 1-inch cubes. Cook potatoes in the 2C water until tender. Drain, but remember to reserve 1 C of the liquid for later use (water may be added if needed). Set both aside.
In the pot you're going to cook it all in melt butter over medium heat. Add onion and cook stirring frequently until onion is translucent and tender, but not brown. Add flour to pan, season with peppers and cook for 3-4 minutes (I never actually last a full 3 minutes before I get bored and move on to the next step).
Gradually add potatoes, reserved liquid, milk, and sugar to onions, stir well. Add cheese and ham. Simmer over low heat for 30 minutes or until milk soup base has thickened slightly--stir frequently to avoid burning milk.
Serve with biscuits or saltines for more scrumptiousness.
Makes 12 servings.
You'll notice there is no salt in this recipe. Don't think I made a mistake... there really is no salt in this recipe. The ham has enough salt to do the trick. So if you decide not to add ham, you're going to need to add salt.
Warning: Extremely filling.
Note: Tastes even better the next day.