Combine bacon and onion in large saucepan, cooking until bacon is crisp
and onion is tender. Blend in flour; cook 1 minute without letting the
flour color. Add 2 cups water, potatoes, sage and bay leaf. Cover and cook
until potatoes are just tender, 10-15 minutes. Remove bay leaf; add
creamer, 1 cup boiling water, grated cheese, corn and seasonings.
Heat until soup comes to the boil and cheese melts. Sprinkle with chopped
parsley or chives. Makes 6 cups.
FOOD SECTION, ARKANSAS GAZETTE,
12/29/1966
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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