Wednesday, January 21, 2009

Potato Soup

6-8 potatoes, peeled and chopped small
1-2 large carrots, chopped
1 small onion, or onion flakes
2-3 bouillon cubes
1 stalk celery, chopped

Add enough water to cover potatoes. Cover with lid and boil on med. 45 minutes-1 hour until potatoes soften.

1 can creamed corn
1 can corn (drained)
1 can evaporated milk (15 oz.)

Add salt, pepper, parsley; top with cheese and crumpled bacon. I like to serve it with corn bread or corn muffins.
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