A warm and comforting potato soup with a creamy texture and rich cheddar flavor.
Peel and dice the potatoes into small cubes.
Cut the potatoes evenly to ensure they cook at the same rate.
Boil the potatoes in water until tender, then drain and set aside.
Save some of the cooking water to adjust the soup's consistency later.
Chop the onion finely.
A sharp knife makes chopping onions easier and reduces tears.
Melt the butter in a saucepan over medium heat.
Ensure the butter doesn't brown to keep the flavor mild.
Sauté the onion in the butter until soft and translucent.
Stir frequently to prevent the onion from burning.
Stir in the flour and cook for a minute to form a roux.
Cooking the flour removes the raw taste and thickens the soup.
Gradually add the milk, stirring constantly to avoid lumps.
Warm the milk slightly before adding to prevent curdling.
Add the cooked potatoes, red pepper flakes, and black pepper to the saucepan.
Adjust the seasoning to your taste at this stage.
Stir in the cheddar cheese and ham, and simmer until the cheese is melted and the soup is heated through.
Stir frequently to prevent the cheese from sticking to the bottom.
Serve the soup hot, garnished with additional cheese or fresh herbs if desired.
Serve with crusty bread for a complete meal.
