Ingredients
1 pound ground beef1 medium onion, chopped12 medium potatoes, peeled and cubed3 cups waterSalt and pepper to taste2 cups whole milk1 can (15-1/4 ounces) whole kernel corn, drained2 teaspoons dried parsley flakes1 cup sour cream
Preparation
In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Stir in the milk, corn and parsley; cook for 5 minutes or until heated through. Add a small amount of hot soup to sour cream. Gradually return all to pan, stirring constantly. Heat through but do not boil.
