1 tablespoon butter 1/2 cup coarsely chopped onion 2 tablespoons all-purpose flour 1/2 cup chopped red bell pepper 1 can (14.5 ounce size) chicken broth 8 small new red potatoes, unpeeled, each cut into 6 wedges 1/2 teaspoon dried sage leaves, crushed 1/4 teaspoon black pepper 1 1/2 cup milk 1/2 cup frozen peas 1/2 pound sliced (1/2-inch thick) deli ham, cubed 8 slices American cheese, cut into strips
Melt butter in 3-quart saucepan until sizzling; stir in onion. Cook over medium heat, stirring occasionally, until tender (3 to 4 minutes).
Stir in flour until well mixed. Stir in red pepper, chicken broth, potatoes, sage and pepper. Cover; continue cooking until potatoes are tender (15 to 20 minutes).
Add all remaining ingredients. Continue cooking, stirring occasionally, until heated through (8 to 10 minutes).