1 lg. pared potato, cut up
1/2 c. water
1/2 tsp. salt
1/8 tsp. paprika
1/8 tsp. pepper
1/8 tsp. Worcestershire sauce
1 tbsp. minced onion
1/8 c. butter
1/4 c. milk
1/2 to 3/4 c. grated cheese
2/3 c. drained corn

In covered pan, cook first 8 ingredients until potatoes are very tender, about 30 minutes. Beat until smooth. Add milk and cheese and corn and stir over medium heat until cheese is melted. Sprinkle with parsley.

Hint: To be sure of getting this done promptly, peel the potato and put it in the water, cover and start it cooking. Then get rest of ingredients. Add to potato. Then get corn, cheese, etc.

This is a creamed soup, is very thick and would be good for a main course for a lunch or supper.