4 slices bacon--chopped
3 Cups cubed peeled potatoes (about 1 1/4 pounds)
1-2 cans (13.5 oz) chicken broth
1 can whole kernel corn, drained
1/2 Cup chopped onion
1/2 Cup chopped celery
2 Tbsp flour
1/2 Cup Miracle Whip (regular or light)
2 Cups milk
Cook bacon in large saucepan (I use a 5 Qt. Dutch Oven) until crisp. Drain. Return to pan. (Or cook ahead and save for later.) Sitr in potatoes, broth, corn, onion and celery. Original recipe only calls for one can of broth, but I must use too many potatoes because I always need a second one to cover the potatoes in the pan.
Bring to boil. Reduce heat to low; simmer 15 minutes or until potatoes are tender.
Mix flour and dressing. Stir in milk. Add to potato mixture. Continue cooking 3-5 minutes or until throughly heated. Sprinkle with additional bacon and parsley if desired.
I've had Robyn's soup, and I really enjoyed it!
She even provided the photo.