This recipe has always been my "go to" quick potato soup recipe....
Fry up several slices of bacon which have been chopped into small pieces, along with as much onion and celery as you like. While the bacon and onion is cooking, cube up about 2-3 pounds of red potatoes (I don't even peel them, but you could). Remove
the bacon, celery & onion from fry pan, and add potatoes. Cover and cook on low for about 10 minutes, stirring once in a while. When potatoes are nearly done, drain any excess grease from pan and add the bacon, celery and onion back in along with with a can of cream of chicken soup and about 1/2 cup of sour cream and a can of whole kernel corn. Once this comes to a
low simmer, if you want it thinner just add a little milk. You can salt and pepper to taste, but the chicken soup is salty
enough for our taste, so check it first. It's actually more of a potato chowder, and is delicious. Takes about 1/2 hour from start to finish :-)