Emily's Potato Soup

Matthew and Emily Young are friends of ours from our small group in Winston-Salem.  We have been getting together with them, the Pattersons and the Hatchers every year or two, but that rate, thankfully, may be increasing as they're moving to Raleigh in the near future!  With that said, Emily gave us her Potato Soup recipe a few years back.  I can't remember if we've made any alterations, though I do know we use our own milk rather than the evaporated milk.  At some point, I'm going to have to track down my father's potato soup recipe as well as it's very good and, I believe, healthier as it contains green beans and is not cream-based.  Regardless, this is really good and is great for a group dinner as everyone can alter/top the soup to their tastes (think bible studies, etc.).

Ingredients:

• 6 large potatoes
• 1 medium onion, diced
• 1 can cream of chicken soup
• 1 can evaporated milk (or regular milk, or fat-free evap, or half and half)
• Sea salt, pepper, paprika, and pinch of garlic  -- to taste

Directions:

1. Slice/chunk the potatoes and boil them with the onion.
2. Cover with water, and add the milk, cream of chicken soup, and spices.
3. Simmer over very low heat for an hour or until ready to eat.

Emily serves it with shredded sharp cheddar cheese, crumbled bacon, and sour cream.