Creamy, Cheesy Potato Soup

Bring water to a boil in a medium saucepan.

Add potato cubes and stir to make sure they are just covered with water.

Cook potatoes until fork tender, maybe 10 minutes.

Drain potatoes and set aside.

In a large pot melt butter over medium heat and stir in onion. If using real onion cook until just translucent.

Stir in the flour and cook stirring constantly for at least a minute to get rid of the raw flour taste. (If you've never worked with roux it will look like a really thick paste at this point. That's great- keep stirring :) ).

Add red pepper flakes and salt & pepper.

Slowly add the 1 cup of broth stirring as you pour it into the roux. Stir until smooth.

Start adding the milk and cream and stir until smooth.

Bring the mixture up to a low simmer stirring constantly. Simmer 2-3 minutes.

Add the sugar and the shredded cheese.

Stir until cheese is melted.

Stir in Bacon or Ham and potatoes and cook for 1 minute to heat potatoes thru.