Cheesy Potato Corn Soup

• 4 cups potatoes, cut into 1/2 inch pieces
• 1 (10 1/2 ounce) can cream of mushroom soup
• 3 tablespoons minced onions
• 3 tablespoons minced carrots
• 1/2 cup frozen corn kernels
• 1/4 teaspoon Old Bay Seasoning
• 1/4 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon apple cider vinegar or 1 teaspoon white vinegar
• 2 tablespoons flour
• 1 1/2 cups milk
• 1 1/2 cups grated cheddar cheese (or more if you love cheese)

1. 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.
2. Stir until smooth, while bringing to a boil.
3. Once boils, reduce heat, cover and simmer for about 20 minutes (or until potatoes are tender) stirring occasionally.
4. In a small bowl, whisk flour and milk together until smooth.
5. Stir into soup and allow to simmer for 5-8 minutes.
6. Stir in grated cheese until it has melted.
7. Serve with salad and/or hearty bread.

potatoes, cream of mushroom soup, onions, carrots, frozen corn kernels, ground black pepper, salt, apple cider vinegar, flour, milk, cheddar cheese

Taken from www.food.com/recipe/cheesy-potato-corn-soup-21825 (may not work)