PinkyMa’s Kitchen

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Recipe

• 2 lbs gold potatoes (I use Yukon gold)
• 1 can cream of chicken soup
• 1 teaspoon bacon grease or drippings
• 2 Tablespoons corn starch mixed with 1/3 c cold water
• Salt & Black Pepper

1. Peel & cut potatoes in 1 inch cubes or pieces
2. Place in large pan, add bacon grease, 1 teaspoon salt & 1/2 teaspoon black pepper.
3. Cover with water & boil until tender.
4. Remove potatoes, whisk in cream of chicken soup, add Cornstarch mixture; whack & bring to a boil.
5. Add potatoes back in.
6. Cook on medium heat for about 5 more minutes.
7. Serve with hot cornbread or crackers. Optional: bacon bits, cheese & sour cream

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