potatoes, boiled and drained
1/2 pack of bacon, fried
1 large onion, chopped
1/2 galllon whole milk
2 tbs cornstarch (optional)

Boil potatoes, drain and rinse under water - fry bacon in the pot you plan to cook soup in. Remove bacon, set aside and add onion. Cook until tender. Pour in milk.

If you want a thicker soup, add 3 tbs of cornstarch in a separate container, combine with milk and stir until thick, then and add the rest of the milk.

This is great with Jiffy sweet cornbread.

Submitted by: Shannon Jordan