Chunky Ham Potato Soup

I threw some cannellini beans into my bowl because A) I love the bean, B) eating beans on New Year's Day brings good luck for the year. Steve's a Beanophobic. Weirdo. I cooked the ham bone from Christmas Day in the crockpot the day before, then made this soup yesterday. Simon loved it too, connoisseur of soup, that he is. We ate it all before I could take a picture!

(I only added 2 cups of milk, because I like it thick.)

Chunky Ham Potato Soup

INGREDIENTS:

• 3 medium red potatoes, peeled, cut in small cubes
• 2 cups water
• 1/4 teaspoon salt
• 1/4 cup finely chopped onion
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• ground black pepper
• 3 cups milk
• 1 cup shredded Cheddar cheese
• 1 cup cubed cooked ham
• pepper to taste

PREPARATION:

Bring water and 1/4 teaspoon salt to a boil; add potatoes and cook until tender. Drain; reserve 1 cup of cooking liquid (add water to measure 1 cup if necessary).

Melt butter in a medium saucepan over medium heat. Sauté chopped onion in the hot butter until tender. Add flour to butter and onion mixture; stir until smooth. Season with a little pepper; continue to cook and stir for 1 minute. Gradually add potatoes, reserved 1 cup of cooking liquid, and milk. Stir well; add cheese and ham. Simmer potato ham soup over low heat, stirring frequently, for about 20 minutes.

Chunky potato ham soup serves 6 to 8.
.