Creamy Potato Soup

Ilda, this one's for you!  This is my mom's recipe for Creamed Peas & Potatoes, but since Wayne doesn't like peas, I modified to stuff he does like!

Creamy Potato Soup

Here's what you'll need:

Potatoes (diced)

Onion (chopped or you can use dried)

Salt & Pepper

Italian Seasoning

1 lb Sausage

1 can Evaporated Milk

1 cube Butter

1 can corn (do not drain)

Flour or Corn Starch

Put desired amounts of potatoes, onions, salt, pepper, and Italian seasoning in pot.  Cover with water.

Bring to a boil over a medium-high heat.  Stirring occasionally, continue boiling for approximately 10-15 minutes or until tender.

While potatoes are boiling, brown sausage in a skillet. Drain any extra grease. Set aside.

 When potatoes are tender, add entire can of evaporated milk. DO NOT drain any water.

 Add butter, sausage, and corn (do not drain corn).

OPTIONAL: If you need a little more soup, you can add regular milk.

Bring to a rolling boil. Stir often, you don't want to scorch your milk.

Thicken soup to desired thickness using corn starch or flour.  For those that have never thicken soup before, mix corn starch and water to create a pour-able paste. Pour slowly into soup while stirring constantly until you reach your desired thickness.  If you pour it in too fast or without stirring, you will get clumps & lumps. :(

Salt and pepper to taste.  Now you are ready to eat! Yummy!  Total time to make start to finish is approximately 30-45 minutes.