Ranch Soup

6 russet potatoes, peeled and sliced

8 toes of garlic, peeled

Two 16 ounce cans of creamed corn

1 pound tasso, diced (or turkey or pork)

1 cup chopped parsley

1/2 cup milk

Bring 12 cups of water to a boil. Add potatoes and garlic, cook for 12 minutes over medium heat. Add corn, tasse and parsley to the pot, cover, cook for about 8 minutes. Before serving, stir in milk. Serve in soup bowls accompanied with French bread.

Serves 6.

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Cajun Country -- New Iberia, Louisiana