Soup

1 pkg. (1 lb.) slices bacon, cut into 1” pieces

5 cups cubed 1/2” new red potatoes

2 cups chopped onion

2 cups dairy sour cream

2 1/2 cups milk

2 – 10 3/4 oz. cans condensed cream of chicken

soup

16 oz. can whole kernel corn, drained

1/2 tsp pepper

1 tsp thyme leaves

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In stockpot cook bacon over medium heat until crisp; add potatoes and onions. Continue cooking, stirring occasionally, until potatoes are tender (15 to 20 minutes). Add remaining ingredients. Continue cooking, stirring occasionally, until heated through (10 to 12 minutes).

Recipe from: Land O Lakes Treasury of Country Recipes

Notes: I have been using frozen corn lately for this soup… just like it better. Also, I’m not real exact on everything. May use 6-8 cups chopped potatoes and more onion etc. It’s always great….make it and try. YUM!