Wednesday, March 9, 2016

Potato Soup

4 large russet potatoes   *   1 cup grated carrot   *   ½ cup diced onion
1 cup frozen corn   *   2 cups of milk
 4 slices crisp bacon, diced   *   ½ cup grated cheese


Peel and boil diced potatoes until tender.  Drain and mash potatoes.  Return to pot and add carrots, onions, corn and bacon. Slowly add the milk until you reach a desired consistency; Blend well.  Cook over medium-low heat until bubbly.  Add cheese and continue cooking until thoroughly heated.  Serve with warm bread.

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