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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A fantastic recipe I came up with after adding a little of this and a little of that. Its thick and creamy with the perfect blend of cheese and flavor not to mention its really quick to make. YUM!! Ingredients:
4 cups potatoes, cut into 1/2 inch pieces |
1 (10 1/2 ounce) can cream of mushroom soup |
3 tablespoons minced onions |
3 tablespoons minced carrots |
1/2 cup frozen corn kernels |
1/4 teaspoon old bay seasoning |
1/4 teaspoon ground black pepper |
1 teaspoon salt |
1 teaspoon apple cider vinegar or 1 teaspoon white vinegar |
2 tablespoons flour |
1 1/2 cups milk |
1 1/2 cups grated cheddar cheese (or more if you love cheese) |
Directions:
1. In larger pan over medium-high heat add potatoes, can of soup, two cans of water (from soup can), onion, carrot, corn, Old Bay, Salt, Vinegar, Pepper.
2. Stir until smooth, while bringing to a boil.
3. Once boils, reduce heat, cover and simmer for about 20 minutes (or until potatoes are tender) stirring occasionally.
4. In a small bowl, whisk flour and milk together until smooth.
5. Stir into soup and allow to simmer for 5-8 minutes.
6. Stir in grated cheese until it has melted.
7. Serve with salad and/or hearty bread.
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