 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
I messed around with a bunch of different potato soup recipes today and came up with this. Wanted to write it down so I can repeat it (I almost never cook anything the same way twice. How 'bout you?) Ingredients:
3 -4 medium potatoes, cut up bite sized |
1 medium onion, chopped |
2 -3 garlic cloves, chopped |
1 quart chicken stock |
1 (16 ounce) bag frozen corn |
1/2-1 cup bell pepper (fresh or frozen) |
cheese |
bacon |
sour cream |
Directions:
1. Dice up potatoes, onions, and garlic and throw in large pot.
2. Add chicken (or could use vegetable) stock and simmer till potatoes are almost cooked.
3. Add corn and bell peppers and continue to simmer until all are cooked through.
4. Just before serving, stir a large spoonful of sour cream into soup.
5. Ladle into bowls and top with a sprinkling of grated cheese and bacon.
|
|