Chunky Potato Soup

My kids loved this and Taylor is always asking when we can have soup for dinner.

3 medium red potatoes
2 cups water
1 small onion
3 tbs butter
Crushed red pepper flakes
Ground black pepper
3 cups milk
1/2 tsp sugar
1 cup shredded Cheddar cheese
1 cup cubed cooked ham (I bought already cooked and chopped ham from the deli section)

Prep time: 35 min
Cooking time: 30 min.

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 pepper flakes and black pepper to taste.
Cook 3-4 min.
Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan.
Add cheese and ham.
Simmer over low heat 30 min stirring frequently.
Store leftovers, covered in refrigerator.

Scalloped Potatoes

Ingredients:
8 Baked Potatoes
2 cans Cream of Chicken soup
1/2 tsp Salt (opt.)
1/2 cube butter or margarine, softened not melted (I just put it up into cubes and mixed it in)
1 pint sour cream
1 med. onion chopped fine (we used green onions)
2 cups grated cheese (used a little more than 2 cups)

Instructions:
Bake potatoes. Peel and slice (we left the peels on). Mix all the ingredients. Add sliced potatoes. Place mixture in 9x13 pan. Bake at 350 until hot & bubbly.

*If using boiled potatoes use only 1 can of soup and less then 1 pint sour cream.

Recipe by: Flossie Kay of Heyburn Idaho

Twice Baked Potatoes

6 large baking potatoes
6 oz softened cream cheese
1 cup sour cream
2 Tbs butter
2 tsp onion salt
1 tsp salt
1/4 tsp pepper
6 Tbs shredded cheddar cheese

Preheat oven to 500.
Microwave potatoes on HIGH for 10 min.
Bake in oven until tender, about 30 min.
Cut 1/3 off top of each potato.
Scoop flesh from potatoes into medium bowl, reserving shells.
Add cream cheese, sour cream, and butter to potato flesh.
Beat potato mixture with an electric mixer set at medium speed until smooth and creamy, about 3 min.
Add onion salt, salt, and pepper: stir.
Reduce oven temp to 350.
Spoon potato mixture into potato shells.
Sprinkle with cheese.
Bake until cheese melts and potatoes are heated through, about 15 min.