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