I know, I know…it’s still summer. But, yesterday it rained ALL day and was actually not too hot. So, while I had planned on making this soup and just freezing it for the fall, instead we had it for dinner! There was still enough leftover to freeze some for a future dinner as well.
Corn and Potato Soup
2 strips bacon, chopped (optional)
1 large onion, chopped
2 russet potatoes, peeled and chopped into cubes
kernels from 8 ears of fresh corn (you could certainly use frozen—it was about three cups)
6 cups chicken broth
salt and pepper to flavor
greek yogurt and cheddar cheese (garnish)
Cook bacon in soup pot over medium heat, stirring frequently so that it doesn’t stick. Add onion, cook for about 10 minutes or until beginning to soften. Add potato and corn. Cook for another 10 minutes. Season with salt and pepper. Add chicken broth and bring to a boil. Boil for about 5 minutes, then reduce heat to a simmer. Simmer over medium heat for an hour, until potatoes are totally soft. With a submerging blender, blend about half of the soup so that it is creamy, but there are still some chunks of potato/corn.
Top with greek yogurt and cheese—enjoy!
The greek yogurt and cheese were kind of a last minute addition, but they made the soup soooooo creamy and delicious:
Yum! I spent all afternoon at the library yesterday, working on discussion question sets for my comp classes, so it was REALLY nice to come home to this soup (and a glass of wine ).
Lila and Ryan were also fans:
Couple of hams.
Well, we have a busy day of work ahead, and then tonight, a treat—we’re going to see Kathy Griffin! Should be fun!
Have a great one!