Cheesy Potato Corn Soup
photo by Shadha A.
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4-6
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
- 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.
- Stir until smooth, while bringing to a boil.
- Once boils, reduce heat, cover and simmer for about 20 minutes (or until potatoes are tender) stirring occasionally.
- In a small bowl, whisk flour and milk together until smooth.
- Stir into soup and allow to simmer for 5-8 minutes.
- Stir in grated cheese until it has melted.
- Serve with salad and/or hearty bread.
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Reviews
-
Used this recipe as a base, but modified it:<br/>1.) Doubled Recipe<br/>2.) Made in Crockpot<br/>3.) Omitted Flour<br/>4.) Used 1 can Cream of Celery and 1 can Cream of Chicken<br/>5.) Used Red Pepper Flakes in place of Old Bay Seasoning<br/>6.) Instead of frozen corn - used 2 cans of creamed corn<br/><br/>Rest of recipe as written.
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Tweaks
-
Used this recipe as a base, but modified it:<br/>1.) Doubled Recipe<br/>2.) Made in Crockpot<br/>3.) Omitted Flour<br/>4.) Used 1 can Cream of Celery and 1 can Cream of Chicken<br/>5.) Used Red Pepper Flakes in place of Old Bay Seasoning<br/>6.) Instead of frozen corn - used 2 cans of creamed corn<br/><br/>Rest of recipe as written.
RECIPE SUBMITTED BY
Meghan
Washington, District of Columbia
ravenous foodie. fortune cookie prophet. crochet superstar. graceful klutz.