CHEESY POTATO CORN SOUP

Cheesy Potato Corn Soup image

Provided by Meghan

Categories Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

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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)

Steps:

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.

Nutrition Facts : Calories 467.2, Fat 22.3, SaturatedFat 12.2, Cholesterol 57.3, Sodium 1427, Carbohydrate 49.6, Fiber 4.6, Sugar 3.1, Protein 19.6