Potato Soup
Ingredients:
3 or 4 potatoes
3 carrots
1 can of corn OR 1 cup (or so) of frozen corn
2 celery stalks
1 medium onion (chopped)
1 can of Campbells Cream of Chicken soup
1 1/2 cup of cheddar cheese (grated)
1 cup of cooked bacon (optional)
salt & pepper
Fill a large pot about 1/3 to 1/2 full of water. Turn stove on to medium-high temperature. Peel & cut potatoes to bite size chunks and add to water. Peel & cut carrots, cut celery and add to water. Add corn, onion, bacon and cream of chicken soup. Allow soup to come to boil, then reduce heat to simmer for 1/2 hour or until potatoes are tender. Stir in cheese. If soup isn't thick enough, mix some flour and water together and add to pot.
This goes well with soft dinner buns. It also tastes good with grated cheddar cheese on top.
Note: Do not over cook; sometimes the potatoes get mushy.
This does not freeze well at all. I did it once...
huge mistake!
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