Try It Thursday!

Potato Bacon Soup

1 lb. bacon - cut in small pieces
1 small onion, finely diced
4 cups potatoes, cubed
2 cans cream of chicken soup
2 1/2 cups milk
16 oz. sour cream
2 cans of corn - drained

In a large stockpot, cook bacon until almost crisp then add onion and continue to cook until the onion is soft and bacon is crisp. Drain most of the grease. Add the cubed potatoes to the bacon and onion and cook about 20 minutes or until potatoes are tender. Add soup, milk and sour cream and heat through. Then add corn, turn heat to low and simmer for at least 20 minutes until thick and creamy. Cook no longer than 40 minutes.