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Warm up with some potato, bean soup

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By Susan Lowery

I first ran this Potato-White Bean Soup recipe in 2001 and it has since become a regular at my house.

We love it. My daughter Rachel requested it just this week.

I like to serve it with baked cornbread.

I usually use the little bags of cornbread mix, add milk and an egg instead of water, and also add one-half cup or so of shoepeg corn, fresh, canned or frozen.

I cook it in a little cast iron skillet. It's really good that way.

You really need to try this soup-it's delicious.

Potato-White Bean Soup


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