With these very chilly spring days we are having, I thought soup would taste good. This is a hearty, creamy soup that is so easy to make. My daughter thought it was the best I have ever made!
This is a slow cooker recipe, but I just made mine on the stove on low heat until potatoes were done.
- 1 lb. bacon, chopped
- 4 cups peeled and diced potatoes
- 2 c. chopped onion
- 1/2 cup water
- 2 (10 3.4-oz.) cans cream of chicken soup
- 2 (15 1/4_oz) cans corn, drained
- 16-oz. container sour cream
- 2 1/2 cups milk
In a skillet over medium-high heat, cook bacon for 5 minutes; drain off fat. Add potatoes, onion and water to skillet. Cook for 15 to 20 minutes until tender, stirring occasionally. Transfer mixture to a slow cooker, if using. (I didn’t). Combine remaining ingredients; add to slow cooker and stir to blend. Cover and cook on low setting for 2 hours.
Makes 10 to 12 servings.
“Let us come boldly to the throne of grace, that we may obtain mercy.”