Potato Corn Soup

This is a great soup to eat after a fast. I make it in my pressure cooker, but you can make it over a flame, too. If you are cooking it over a flame, withhold the milk and corn until the last few minutes of cooking, and simmer until potatoes are soft.

2 tbsp butter or margarine or a dash of oil
1 onion, diced
1 tsp garlic, minced
3.5 cups water
1 tbsp chicken soup mix
3 potatoes, cut into bite-sized chucks
1 can of corn
1 cup milk or soy milk
black pepper, to taste
salt, to taste

Saute onion and garlic
While onions saute, prepare remaining ingredients
Add remaining ingredients and cook on manual/high for 30 minutes

 

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