Chunky Potato Cheddar Soup With Canadian Bacon

Adapted from a recipe by Sweet B on the Al Dente blog.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 3  medium  red potatoes
• 1  small onion
• 3  tablespoons butter
• 3  tablespoons all-purpose flour
•  crushed red pepper flakes, to taste
•  ground black pepper, to taste
• 3  cups milk
• 1⁄2 teaspoon sugar
• 1  cup  shredded cheddar cheese
• 1  cup  cubed cooked Canadian bacon or 1  cup cooked ham or 1  cup  cooked bacon
• 1  cup broccoli florets, chopped small (optional) or 1  cup frozen green pea (optional)

Directions

1. Cook potatoes in boiling salted water until almost tender. Reserve 1 cup of cooking water, then drain potatoes.
2. Chop onion finely. Melt butter in a large soup pot. Saute onion in melted butter until soft and translucent. Add flour, red pepper flakes, and black pepper. Stir well for 2-3 minutes, until floury taste is cooked out.
3. Add reserved potato cooking water, potatoes, milk and sugar, and stir well. Add cheese and meat. Add broccoli or peas, if using. Simmer over low heat for 30 minutes, stirring frequently. Do not boil. Scrape bottom of pot often to prevent burning. Adjust seasoning with salt and pepper. Serve with crusty bread, or serve in a bread bowl.