Potatoes and Corn Soup

Ingredients

• 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

Directions

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.