Chunky Potato Soup

I know what you're thinking--how fucking boring would this be? I know because that's exactly what I thought when I found out about this dish. OK, if you're better traveled than I am (and that's not hard) then maybe you already know better.

One of the oldest recipes in the book and believed to have originated in Britain. The incredible flavour that comes from the simple potato here is to die for. Can be served as an appetizer but it is very filling. I've added some herbs and cheese just to make sure. Oh yeah, I dropped some cubed pig in there too. You could say it's a suped up soup. I'll see myself out. Enjoy!

Ingredients

• 3 Red Potatoes, peeled and 2cm cubed
• 1 Small Onion, finely diced
• 3 tblspn Butter
• 3 tblspn Plain Flour
• Chilli Flakes, to taste
• Black Pepper, ground, to taste
• 3 cups Milk
• 1/2 tsp Sugar
• 1 cup Cheddar Cheese, shredded
• 1 cup Ham, cubed (optional)
• 1 handful Basil, freshly chopped
• Pecorino Romano, grated (optional)

Method

1. Boil potatoes and cook until only just tender (10 minutes). Drain, reserving liquid. Set aside potatoes. Measure 1 cup of cooking liquid, adding water, if necessary and set aside.
2. Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan and cook, stirring frequently, until onion is translucent and tender, but not brown.
3. Add flour to saucepan. Season with chilli flakes and black pepper to taste. Cook 3 to 4 minutes.
4. Gradually add the reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan, occasionally whisking.
5. Add the potatoes and stir gently with a wooden spoon, turning up the heat and removing from the hob once it begins to boil.
6. Add cheese, ham & basil and simmer over low heat for 30 minutes, stirring frequently.
7. Store leftovers, covered, in refrigerator.
8. Optional: add 1/3 cup of grated Pecorino Romano (or parmesan) for added flavour boost.