Corn and Potato Soup

  • 2 cups cubed potatoes
  • 2 cups water
  • 1 med. Onion, diced
  • 2 tbsps. Butter
  • 2 tbsps. Flour
  • ¼ tsp. pepper
  • 3 cups milk
  • 2 cups frozen corn
  • 1 ½ cups shredded cheese

Boil the potatoes until soft. Drain the water, reserving 1 cup. Sauté the onion in olive oil until soft. In the same pan, melt butter. Stir in flour and pepper until smooth, and then add milk and potato water. Boil until thickened, and add corn. Once heated throughout, stir in cheese until melted.


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