Alice's Potato Soup

Recipe contributed by Alice Romo (my sister-in-law), Sonora, California

• 6 potatoes, diced
• ½ onion, diced
• Bacon - 5-6 sliced, diced
• 2 stalks diced celery
• 1 can cream-style corn
• 2-3 cans evaporated milk

In a large pot, fry bacon until very crisp. Add onions and celery and cook until soft.

Place diced potatoes in a pot of water, bring to a boil, cover and par-boil until soft. Drain and add potatoes with water to vegetables in pot.

Add 1 can creamed style corn; 2-3 cans evaporated milk; stir until nice and creamy. Add salt & pepper to taste.

Golden Potato Soup

• 3 cups water
• 2-½ cups diced potatoes
• 1 medium onion, diced
• 3 carrots, grated
• 3 tablespoons beef stock base (granulated)
• 3 cups milk
• 2 tablespoons chopped parsley
• Salt and Pepper, to taste
• 1 cup sour cream

Combine water, potatoes, onion, carrots and beef stock base in 3-quart saucepan. Simmer until potatoes are tender, about 15 minutes. Mash potatoes in liquid for thickening. Stir in remaining ingredients and heat gently. Makes 6 to 8 servings

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