- 1 pound ground beef
- 1 medium onion, chopped
- 12 medium potatoes, peeled and cubed
- 3 cups water
- salt and pepper to taste
- 2 cups milk
- 1 (15.25 ounce) can whole kernel corn, drained
- 2 teaspoons dried parsley flakes
- 1 cup sour cream
- In a soup kettle or Dutch oven, cook beef and onion over medium heat until the 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 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.