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Ingredients
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4 cups potatoes, cut into 1/2 inch pieces
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1 (10 1/2 ounce) can cream of mushroom soup
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3 tablespoons minced carrots
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1/2 cup frozen corn kernels
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1/4 teaspoon Old Bay Seasoning
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1 teaspoon salt
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1 teaspoon apple cider vinegar or 1 teaspoon white vinegar
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2 tablespoons flour
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1 1/2 cups milk
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1 1/2 cups grated cheddar cheese (or more if you love cheese)
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3 tablespoons minced onions
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1/4 teaspoon ground black pepper
Instructions
- In larger pan over medium-high heat add potatoes, can of soup, two cans of water (from soup can), onion, carrot, corn, Old Bay, Salt, Vinegar, Pepper.
- Stir until smooth, while bringing to a boil.
- Once boils, reduce heat, cover and simmer for about 20 minutes (or until potatoes are tender) stirring occasionally.
- In a small bowl, whisk flour and milk together until smooth.
- Stir into soup and allow to simmer for 5-8 minutes.
- Stir in grated cheese until it has melted.
- Serve with salad and/or hearty bread.