Soupy Potatoes

My mom adapted this recipe from Grandma Morgan's original recipe

2 large potatoes, cubed
1 can chicken broth
1/2 stick of butter
Diced ham or bacon
Italian seasoning to taste
1/2 cup of half and half

Bring all ingredients to a boil in a saucepan an serve when the potatoes start to dissolve

Spicy Chicken Tomato Soup

2 cans (14.5 oz each) Chicken Broth
1 can (10 oz) tomato puree
1 can (10 oz) diced tomatoes and green chilies
3 cups cubed chicken
2 cups frozen corn
1 large onion, chopped
2 minced garlic cloves
1 bay leaf
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/8 teaspoon cayenne pepper
1/ teaspoon pepper

Cook together in the croc pot on high for 4 hours. Discard bay leaf before serving with tortillas and sour cream.