During the chilly and damp days of late winter, we all crave a little comfort food. This hearty soup recipe utilizes many of the things that are probably already in your cupboard.
- 6 slices bacon – cooked and crumbled; reserve 3 T. of bacon drippings
- 2 stalks of celery – finely diced
- 2 carrots – peeled and finely diced
- 1/2 large red onion – finely chopped
- 4 cups of peeled and diced red potatoes (you can use russets as well)
- 1 can of whole kernel corn, drained
- 2 cans of low sodium chicken broth
- 1/2 cup half-n-half
- 2 T. butter (optional)
- 1/4 cup white wine (I used a dry Riesling)
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1/2 tsp. thyme (or 1 tsp. fresh thyme)
- 1 bay leaf
- 1/4 tsp. red pepper flakes (optional)
- In a large skillet, sauté bacon until crisp.
- Drain on paper towel and set aside. Crumble when cool.
- Retain 3T. of the bacon drippings (discard the rest.)
- Using the same skillet, heat bacon drippings over medium heat and add the celery, carrots, and onion. Sauté until onion is translucent.
- In soup pot or small stock pot, pour in 2 cans of chicken broth and add the sautéed vegetables and diced potatoes, along with thyme, bay leaf, salt and pepper.
- Cover and cook over medium heat – stirring occasionally - until potatoes are tender, about 15-20 minutes.
- Remove two thirds of the mixture to a separate bowl to cool slightly (leave bay leaf in pot).
- Using a food processor or blender, puree until slightly smooth. Return mixture to pot.
- Add the crumbled bacon, corn, half-n-half, butter, white wine and red pepper flakes.
- Simmer over low heat for half an hour – stirring occasionally - or until flavors are well blended. (Remove and discard bay leaf before serving.)