Potato Corn Soup with Bacon
 
Prep time
Cook time
Total time
 
Serves: 4-6
INGREDIENTS:
  • 6 cups bone broth (recipe suggestion below)
  • 5 cups yellow potatoes (around 6 medium)
  • 4 thick slices of bacon (keep drippings)
  • 3 cups corn (3 ears)
  • 2 teaspoons sea salt
  • 1 onion chopped finely
  • 1 garlic clove minced
  • 1 rib celery chopped finely
  • 1 carrot chopped finely
  • 1 pinch of nutmeg
  • ¼ cup cilantro minced
DIRECTIONS:
  1. Fry up the bacon in a skillet on the stove over medium heat until nice and crispy, around 10 minutes. Remove from pan and set on paper towel to cool. Strain the bacon drippings and keep 2-3 tablespoons. Heat up the bacon drippings in a large pot on the stove then add the onions and garlic and sautée for 4-5 minutes, until the onions start to soften. Add in the carrots and celery and continue to sautée for another 4-5 minutes, until they are slightly cooked. Add in the potatoes and broth, bring to a boil then reduce heat to low and leave it to simmer for 45 minutes. Remove from heat and leave for 5-10 minutes to cool slightly then blend with a hand held blender. You can also use a traditional blender but I recommend letting it cool a bit longer if so. Chop up the bacon finely and stir it into the soup, along with the corn, cilantro and nutmeg. Serve warm.
Recipe by Love from the Land at https://www.lovefromtheland.com/potato-corn-soup-with-bacon/