Potatoes and Corn Soup recipe

8 servings

6 medium potatoes, peeled and cubed

6 stalks celery, chopped, leaves reserved

1 medium onion, chopped

2 cubes chicken bouillon

2 (15.25 ounce) cans whole kernel corn, drained

1/4 cup chopped fresh chives

In a large pot, place the potatoes, celery and leaves, and onion.

Pour in enough water to cover.

Bring to a boil.

Remove the celery leaves, and stir in the bouillon cubes until dissolved.

Mix in the corn.

Reduce heat to medium-low, and cook 20 minutes, or until the potatoes are tender.

Mix the chives into the pot, and continue cooking 5 minutes before serving.