Potato soup generally isn’t real exciting. This recipe will change your mind. One day, I didn’t feel a trip to town just for fresh milk, so as I was tweaking this recipe I substituted evaporated milk. Wallah! This soup has a pleasing, smooth, sweet taste. Pair with Honey/Slightly Wheat Buns for a great meal.
1 medium onion, chopped
¼ cup butter
1 can (14-3/4 oz.) chicken broth
2 cans (14-3/4 oz. each) cream-style corn
4 potatoes, peeled and cut into ¼ – ½” cubes
1 can (12 oz.) evaporated milk
¼ cup water
¾ teaspoon salt
½ teaspoon pepper
Optional – 4 strips bacon, cooked & chopped
In stock pot, sauté onion in butter until tender. Add broth, water and potatoes; bring to a boil. Add corn. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Reduce heat to low.
Stir in milk, salt and pepper. Cook over medium heat for 10 minutes until heated through, stirring occasionally.
Stir in bacon for a nice flavor boost or sprinkle on top of individual serving bowls.
©2016, My Granny Rocks | Janette Thornton. All rights reserved.
