This is just the kind of soup you need on a cold winter’s day. Or after a particularly long day of hunting or fishing, when nothing was walking by and nothin’ was biting.

INGREDIENTS:
3 medium red potatoes
2 cups water
1 small onion
3 Tablespoons all-purpose flour
Crushed red pepper flakes
Ground black pepper
3 cups milk
3 Tablespoons butter
1/2 teaspoon sugar
1 cup shredded Cheddar cheese
1 cup cubed cooked ham

DIRECTIONS:
Peel potatoes and cut into 1 inch cubes. Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside.

Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.

Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered, in refrigerator.