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