Scalloped Potato Soup

Ingredients

• 7 large red potatoes washed and sliced
• 1 med. onion chopped
• about 2 qt of broth
• 2-3 c. cubed ham
• 3T butter
• 2T flour
• 1 minced garlic clove
• 2c. kernel corn
• 1c. milk
• 2 cans of cream of mushroom soup
• 2t. pepper
• 2 oz. of cheese (any kind that you like, American and cheddar are good choices)

1.Cook onion, garlic, in butter until onions are translucent. Add flour and pepper to the butter and onions. Mix until a paste is formed. Add milk all at once and stir until thick and bubbly.
2.Add ham, broth, potatoes, and soups, (be sure that there is enough broth that the potatoes are covered.) Bring it to a boil. Add corn and cheese, stir until melted. Reduce heat and simmer until potatoes are tender.

**Note- I usually make this in the slowcooker, so I don't have to watch it much. I do step one, then throw the rest into the cooker and let it go about 8 hours. The skins fall off the potatoes a bit, but its all the flavor and nutrition, so we leave them that way. It adds another texture.
***Note- If you would like this a bit thicker you can take 1/4-1/2 of the soup and blend it in the blender. Then add it back to the soup. It makes it thicker, but you'll have a few less chunks.