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Submitted by: Vickie from Gooseberry Patch
Originally shared on the web 02/23/2018

6 potatoes, peeled and cubed
1 t. salt
1 onion, chopped
1⁄4 c. butter
2 14-3⁄4-oz. cans creamed corn
4 slices bacon, cooked and crisply crumbled
3 c. milk
8-oz. pkg. Colby cheese, cubed

Place potatoes in a soup pot; sprinkle with salt and cover with water. Bring to a boil over medium heat. Cover and simmer until potatoes are tender. Meanwhile, in a skillet over medium heat, sauté onion in butter until tender. Stir in corn and bacon; heat through. Drain potatoes; return to pot. Add milk and heat through over low heat. Stir in corn mixture and cheese; stir until cheese is melted. Serve immediately. Makes 12 to 14 servings.