Chunky Potato Soup

This may not be easy and quick, but when I thought I'd lost this recipe, I went into despair--I love this soup.
Original found here. Though I've changed it up.



My version:

• 3 medium potatoes
• 2 cups water
• 1 small onion
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 garlic cloves minced
• 6-7 Caraway seeds
• Cayenne to taste
• Ground black pepper to taste
• Salt to taste
• 3 cups milk
• 1/2 teaspoon sugar
• 1 cup shredded white cheeses
• 1 cup cubed cooked smoked sausage

Peel potatoes and cut into 1-inch cubes.

Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside.

Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.

Add flour to saucepan; season with  seasonings. Cook 3 to 4 minutes.

Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently.

Ham Tortellini Alfredo

1pkg cheese tortellini
1/2 c. chopped onion
1/3 c. butter
1/2 c. frozen peas
1 c. fresh mushrooms, sliced
1c. cubed cooked ham
3/4 c. whipping cream
1/4 tsp. pepper
3 cloves garlic, minced
1 c. ricotta cheese
grated parmesan

Cook tortellini acc. to pkg. In skillet, saute onions in butter til tender. Add ham, peas, and mushrooms; cook til mushrooms are tender. Stir in cream, garlic, and pepper; heat through. Stir in ricotta cheese until melted. Drain tortellini and place in serving dish. Add the sauce and toss to coat. Sprinkle with parmesan.