3 c. milk
1 (10 1/2 oz.) can condensed cream of potato soup
1 (10 oz.) pkg. frozen brussel sprouts, thawed
1 (12 oz.) can corned beef, broken into pieces

In large saucepan, blend 1 1/3 cups of the milk, soup and dash of pepper. Cut up brussels sprouts; stir into soup. Bring to boiling, stir occasionally. Reduce heat. Simmer about 15 minutes, or until brussels sprouts are tender. Add remaining milk and beef. Heat through. Serves 4-5.