Potato Soup

4 medium potatoes
2 c water
1 small onion
3 tbsp butter
3 tbsp all-purpose flour
crushed red pepper flakes
ground black pepper
3 c milk
1/2 tsp sugar
1-1/2c shredded cheddar cheese
2-1/2c cubed cooked ham

Cut potatoes into chunks, we like them big!
Bring water to a boil in large saucepan. Add tater chunks and cook until tender. Drain, reserving the liquid. Set aside the potatoes. Measure 1c of the potato water, set aside.
Peel and finely chop the onion. Melt butter in saucepan over medium heat. Add onion to pan and cook, stirring often until onion is tender. Don't let them brown.
Add flour to pan and season with red pepper flakes and black pepper. Cook 3 minutes.
Gradually add the potatoes, reserved potato water, milk and sugar to the onion mixture. Stir well.
Add cheese and ham. Simmer on low for 30 minutes, stirring frequently. It likes to stick!

Yummy!

Cheesy Scalloped Potatoes

5 large potatoes, thinly sliced
3 tbsp all-purpose flour
3/4 tsp salt
1/4 tsp pepper
1-3/4c shredded cheddar cheese
1 tbsp dry minced onion
1-3/4c milk

Slice potatoes and place in a greased 9x13 baking dish.
In a small bowl, combine the flour, onions, salt and pepper. Sprinkle over the sliced potatoes.
Top with the cheese.
Pour milk over all.

Cover and bake at 350 for 50 minutes, or until potatoes are tender. Take out of the oven and uncover. Put back into the oven for additional 10 minutes or until the cheese is golden. Yum, cheesy!

I often serve this with meatloaf.