By popular request

 So, after I blogged on the "Better than Panera" post I had several people ask about the soup. It so happens that I had just made another one of my Fav's when the temps dropped to 42 degrees this past week.  This time around I made a potato, cheese and corn soup. It's quick, easy and almost from scratch!  Try it out and let me know how yours turned out!

I start out by using Beer Creek soup mix  it calls for 8 cups of water but I use 4 cups water, 2 cups low fat milk and 2 cups fat free half & half.  This combo makes for a really creamy and delish soup!  Make the soup per the directions then add in additional potato, onion, corn (if you can add fresh cooked corn cut from the cob that's an extra flavor bonus) and cheese, I used cheeder & havarti. Let it simmer a little longer than the directions indicate as you need the added potato and onion to cook until tender.  I add a little salt and pepper to taste, pour into a pretty cup, top with a corn chip and sour cream! Enjoy!