Cheesy Potato Corn Soup - cooking recipe

Ingredients

4 cups potatoes, cut into 1/2 inch pieces
1 (10 1/2 ounce) can cream of mushroom soup
3 tablespoons minced onions
3 tablespoons minced carrots
1/2 cup frozen corn kernels
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon apple cider vinegar or 1 teaspoon white vinegar
2 tablespoons flour
1 1/2 cups milk
1 1/2 cups grated cheddar cheese (or more if you love cheese)

Preparation

In larger pan over medium-high heat add potatoes, can of soup, two cans of water (from soup can), onion, carrot, corn, Old Bay, Salt, Vinegar, Pepper.
Stir until smooth, while bringing to a boil.
Once boils, reduce heat, cover and simmer for about 20 minutes (or until potatoes are tender) stirring occasionally.
In a small bowl, whisk flour and milk together until smooth.
Stir into soup and allow to simmer for 5-8 minutes.
Stir in grated cheese until it has melted.
Serve with salad and/or hearty bread.