Potato Cheese Soup

Another recipe from Cooking Light. In the first iteration, the hubby made this with sweet potatoes, chicken broth, and added bacon. The 2nd time, I made the recipe exactly as printed, although I used 2% milk instead of 1%. Both versions were nice, and nice to play around with the recipe.

Sweet potato version

Ingredients
1 Tbsp oil or butter
1 cup chopped onion
2.5 Tbsp all-purpose flour
3 cups (~1 lb) chopped red potato
1.25 cups 1% or 2% milk
3/4 cup chicken broth
1/2 cup water
1/2 cup (2 oz) shredded sharp cheddar cheese
1/8 tsp ground red pepper
Optional: top with chopped green onions

Heat oil or butter in saucepan over medium high.  Add onion to pan and saute 5 min or until tender.  Sprinkle with flour and cook for 1 minute, stirring constantly.  Add potato, milk, broth, and 1/2 cup water to pan. Bring to a boil.  Cover, reduce heat and simmer for 10 minutes.  Add cheddar cheese and red pepper.  Cook 2 minutes, or until cheese melts. 

The red potato version