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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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My husband loves this soup on cold winter days, which are plentiful here in Michigan! He's not a fan of veggies, but he gobbles them up in this soup! Ingredients:
4 bacon strips, diced |
1 small onion, chopped |
1 celery rib, chopped |
1/4 cup chopped green pepper |
4 cups cubed peeled potatoes |
2-1/2 cups chicken broth |
1 teaspoon salt |
1 teaspoon dried thyme |
1/4 teaspoon pepper |
3 tablespoons king arthur unbleached all-purpose flour |
1 quart half-and-half cream |
1 package (16 ounces) frozen corn, thawed |
Directions:
1. In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings.
2. In the drippings, saute the onion, celery and green pepper until tender. Add the potatoes, broth, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender.
3. Combine flour and cream until smooth; stir into pan. Add corn. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon. Yield: 8 servings (about 2 quarts).
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