This is the only recipe I've ever had that's actually worth the extra effort. I know this time of year no one is interested in soup, but come fall you'll thank me.
1 can creamy corn
3 tablespoons butter
3 cups milk
1 cup grated cheddar cheese
Boil the diced potatoes with as much or little onion salt as you like. When they're soft enough, drain the water. Add the butter, milk and creamy corn. (You can add bacon, too, if desired.) Heat on medium until bubbling. Stir to keep from scalding. When bubbling, stir in the cheese. As soon as all the cheese is melted and mixed in, it's ready to eat.