This creamy potato bacon soup is made with a rich cream based broth, potatoes, bacon, corn, carrots and oven roasted garlic. This soup can be enjoyed as a hearty stand alone meal or as an appetizer. On a cool winters day, nothing warms you up quite like a bowl of warm soup.
Ingredients:
4 Cups of Water
2 Cups Heavy Cream
4 Tbsp Chicken Stock Powder
1 Tsp Basil
1 Tsp Parsley
Salt and Pepper to Taste
1 lb Bacon, Diced and Fried Crispy
2 Large Onions, Diced
1 Large Carrot, Peeled and Cubed
1 Head Fresh Garlic + 1 tsp Veg Oil
4 Large Potatoes, Peeled and Diced
1 Cup Frozen Corn
2 Tbsp Cornstarch (for thickening)
Directions:
Prepare your vegetables; once your potatoes are Peeled and cubed, place them in a bowl of cold water and let rest (to remove excess starch).
Placed Peeled garlic cloves in a small ramekin and drizzle with vegetable oil, salt and pepper, then bake at 425F for 15 minutes or until garlic is soft and lightly browned. Remove from the oven and mash into a puree and set aside.
In a large pot, sauté cubed up bacon until fully cooked and crisp, then set aside leaving the fat drippings in the pot.
Add your diced onions and season with salt and pepper, cook until lightly caramelized. Add your bacon, garlic, carrots, potatoes, water, chicken stock, parsley, and basil. Cook together until potatoes have softened and are fork tender. Add in your corn and cook another 10 minutes.
Make a slurry with 2 tbsp of cornstarch and 2 tbsp water, then add to your soup stirring continuously to thicken. Then add your heavy cream and check seasoning. Add salt and pepper as needed. Serve hot and enjoy.
Whether it's Sweet or Savoury, Let it be made with Love!
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