Mr Potato Head Soup

Not only does fall mean I can use my oven again, it also means I cook again. What do we eat in the summer you ask? Things that do not require cooking that's what. But anyway, I made a big pot of Grandma Randall's potato soup the other night. The thing about potato soup is that it makes REALLY good left overs. It also reminds me of the Ranch, Grandma and Grandpa Randall and all the crazy times with the cousins....

3-4 lbs potatoes. If you use russetts, peel them, if you use reds or golds, leave the skins on.
1/2 lb ham or bacon
1 chopped onion
1, 15 oz can evaporated milk
1 can of corn
salt & pepper to taste
1/2 bunch Italian flat leaf parsely rough chopped (optional)

Method:
Fill a soup pot about 2/3 of the way full, about 5 or so cups. Add some salt to the water and bring to a boil. When the water is boiling, add the potatoes and cook till done. When the potatoes are done, add the milk and corn. In a seperate pan, sautee the onion and ham/bacon till the onions are translucent and starting to brown and the ham/bacon is slightly brown but not crispy. If you are using bacon, you might also want to drain off some of the fat at this point. Add the onions and meat to the potatoes and stir. Boil for about 15 more mins and season to taste. Right before serving add the parsely if you want it. Serve with crusty bread or rolls. It's also nice with some cheese on top!