Potato and Cheddar Soup

2 cups red skinned potatoes, peeled and cubed
3 Tbl. butter
1 small onion, finely chopped
3 Tbl. flour
Ground red pepper and black pepper
3 cups milk
1/2 tsp. salt
1 cup cooked ham
4 oz. shredded cheddar cheese
Bring 2 cups water to a boil in large saucepan. Add potatoes; simmer until tender. Drain, reserving liquid. Measure 1 cup reserved liquid adding water if necessary. Melt butter in same saucepan over medium heat. Add onion; cook and stir until tender but not brown. Stir in flour; season to taste with red and black pepper. Cook 3 to 4 minutes. Gradually add potatoes, reserved liquid, milk, and salt to onion mixture; stir well. Add ham. Simmer over low heat 5 minutes, stirring frequently. Remove from heat; cool 5 minutes. Stir in cheese until melted.
3 - 4 servings

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