Potatoes, milk, corn and Cheddar cheese are the signature ingredients in this quick, creamy soup.
INGREDIENTS: 2 cups peeled and diced potatoes 1/2 cup diced carrots 1/2 cup diced celery 1/4 cup chopped onion Salt & Pepper to taste 1/4 cup butter 2 cups milk 1/4 cup all purpose flour 2 (15 ounce) cans whole kernel corn, drained 2 1/2 cups shredded Cheddar cheese
DIRECTIONS: 1. Place potatoes, carrots, celery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes. 2. Meanwhile, combine butter, milk and flour in a small saucepan over medium low heat. Stir constantly until smooth and thick. 3. Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve.