by Marijoyce Porcelli

Created on: January 03, 2009

Even if you think you are one of those people who can't cook that well, you can easily make this mashed potato soup along with a pan of homemade cornbread in no time at all.

For Cornbread you will need.........

2 (Two) 8.5 oz. boxes Jiffy corn muffin mix

3 eggs

Around 1 cup of milk

Cooking spray

Large cake or baking pan

Large mixing bowl

For Soup you will need...

Large pot (like large stew pot)

1 (One) 18.8 ounce can of potato soup

2 to 3 cups of milk,

1 to 2 cups of mixed instant milk.

About 1/2 cup shredded cheese (any kind)

2 tablespoons of low-fat margarine

1 tablespoon of fat-free sour cream

1/2 teaspoon of salt (or to taste)

1/2 teaspoon of black pepper (or to taste)

1/2 teaspoon of garlic salt (or to taste)

About 1 teaspoon of seasoned salt

1 cup of frozen green peas

For mashed potatoes you will need...

4 to 5 medium sized potatoes, peeled

. About 4 slices of already-cooked ready to microwave bacon.

Low-fat margarine

Fat-free sour cream

Milk

Salt

Pepper

You will also need

Microwave Oven

Blender

To make cornbread, preheat oven to 400 degrees. Spray cake or baking pan generously with cooking spray. Pour both boxes of Jiffy corn muffin mix into large bowl. Add 3 eggs and milk. If mixture is too thick, just add more milk. Beat with a fork until corn muffin mix isn't quiet as lumpy, or to desired consistency. Pour into baking pan. Cook until golden brown on top (about 15 to 20 minutes usually, depending on your oven, so keep an eye on bread).

While cornbread is cooking, peel and wash potatoes. With the point of a sharp knife punch a few small pricks into each potato to allow steam to escape while cooking. Put potatoes onto a microwave safe plate and cover potatoes with a wet, not damp but wet, paper towel. Cook on high in microwave for 12 minutes, or until potatoes are very tender when tested with a fork.

While cornbread and potatoes are cooking, start on soup. In a large pot add can of potato soup (I like Progresso or Campbell's brand, but you can use any brand although I've found these two brands make better tasting soup). Add milk, instant milk mix gradually, until you have large pot of soup. Stir. Add spices. Stir. Add margarine, sour cream, cheese and frozen peas. (You can also microwave baby carrots until done and add them later if you like. Most of my family won't eat carrots a lot of the time, so I usually omit these from my soup.) Stir. Cook on medium heat until soup starts to boil. Then lower heat and let soup simmer. Stir frequently to avoid burning milk in soup.

Once potatoes

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