I absolutely love soup! My husband can attest to the fact that I make soup about 2-3 times a week. I'm not sure how much he loves it, but he never complains ;) This soup is one I've made before and keep coming back to. It's chunky, creamy and topped with crisp pieces of bacon. Let's be honest, everything is better with bacon! I like to add leek to it in the fall because it really gives the soup added flavor and texture. Also fresh corn is definitely the way to go but if you can't get your hands on some, try frozen. One thing I really love about this soup is that it comes together in 30 minutes... that and the fact that it's an entire meal in one bowl. It's hearty and filling and will definitely keep you coming back for more!
1 tbsp. all-purpose flour
1 tbsp. butter
1 c. whole milk or half & half
4 c. or (1) 32 oz. box chicken broth
3 slices of thick-cut bacon, cooked until crisp and diced
½ c. medium-sharp cheddar cheese, grated
3 russet potatoes, rinsed, peeled (optional) and cubed into 1" chunks
2 c. fresh corn
½ of a yellow onion, diced
1 leek, rinsed well and diced
1 clove garlic, minced
1 tsp. sea salt + a pinch for sweating
½ tsp. freshly ground black pepper
¹⁄₈ - ¼ tsp. cayenne pepper, depending on personal taste
1. Set a large stock pot or dutch oven over medium-low heat. Add butter and melt. When butter has melted add onion and leek. Add a pinch of salt to help the onion and leek sweat and cook for 4-5 minutes until tender and transparent. Add garlic and corn and cook for 3 more minutes.
2. Sprinkle in flour and whisk. Slowly add chicken broth and then milk. Turn heat up to medium-high, then add potatoes. Season with salt, pepper and cayenne. Simmer for 30 minutes or until potatoes are tender.
3. Once the potatoes are tender and the soup has thickened, turn heat off. Add in cheddar cheese and stir until incorporated. Spoon into individual bowls and top with crisp bacon pieces. Serve immediately.
Stephen + Natalie | Makes approximately 4-6 servings