Angie's Chili Soup

1# ground beef
1/2c chopped onion
1 tbsp chili powder
dash garlic powder
1/4 tsp cinnamon
dash salt & pepper
2 cans tomato soup
1/2 can Aldi's Mexican Chili Beans (more if you like)
1 tbsp apple cider vinegar
tomato juice to thin it out as needed

Put all into a crockpot and cook on low for 6-8 hours.

We like to sprinkle cheddar cheese over this and serve with crackers or cornbread.

I ALWAYS triple this recipe. We like it ALOT!

On occasion, I have put the beef in raw and let it cook that way. It turned out well. If you do this, you want to make sure that you are using very lean meat or else it will be greasy.

Sometimes I will pour this over nachos for a snack.

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!