8 med. potatoes, cut in cubes
1/2 lb. bacon, diced & fried crisp (opt.)
1/2 sm. onion, chopped
3 c. milk
1 c. sweet white corn

Cook potatoes in small amount of water until nearly tender. Drain, reserving about 1/2 cup water. Mash coarsely; add onions and corn, milk, reserved water and bacon that has been drained of all grease. Heat to boiling, salt to taste. This soup may be made early and reheated at serving time, add more milk if too thick.