It’s Winter and officially soup season!!! I am a soup lover and I always look forward to cold weather to make some of my favorite soups!
I love soup because you there is so much variety, the ingredients, seasonings, and flavor profiles can be changed to create endless options.
I thought I’d share a simple recipe for a soup I made for my family last week. It brought warmth, comfort, and lots of smiles all over my home. The recipe will yield eight to ten servings. If you have a smaller household, make the full recipe amount and freeze some of the soup in quart sized storage freezer bags to defrost and enjoy throughout the rest of the cold season!
3 lb bag of potatoes
5 strips of bacon
1 tbsp Butter
2 cups frozen corn
1 cup half and half
2 tbsp flour
7 tsp chicken bouillon
1/3 cup chopped white onion
1/4 tsp black pepper
1/4 tsp garlic
1 tsp dried chives
1/8 tsp white pepper
1/8 onion powder
1/4 seasoned salt
Chopped green onion
Take all the bacon and slice them into thin strips about 1/3 inch thick. Once all the bacon is completely sliced, add it to your main cooking pot, over medium-low heat. Next, dice all the potatoes into small cubes (try to keep the sizes small and uniform to help with the cooking time). After all the potatoes are diced add them to a boiling pot (separate from the main pot) of hot water and cook 20 minutes.
While the two pots are going, and you’re waiting for the bacon to fully brown, chop your green onion, and place it back in the refrigerator. By this time the bacon should be sizzling and browning quite nicely. Use a wooden spoon to stir and move the bacon around so that both sides are cooked evenly. It should look a little something like this:
Browned bacon for soup base.
Now that the bacon is browned, you can start the base for the soup. Add the chopped white onion, and butter and stir until the onions become translucent. Add flour and stir into the buttery bacon mix, until the flour begins to brown and slightly thicken. Next, add 10 cups of hot water to the bacon base, along with the chicken bouillon and all seasonings. Adjust the heat to medium as the base and broth combine.
The potatoes should be cooked and tender. Strain all the hot water off of the potatoes and set to the side. They will be added to the soup last to prevent over cooking.
Take the frozen corn and add it to the soup allow a few minutes of cooking. Finally, add the main ingredient, the potatoes and the half and half. Make sure to stir the soup and do a small taste test. If needed, add more seasoning to desired taste. When serving, add chopped green onion and shredded cheese for that extra baked potato flavor.
*** This dish can also be converted to be vegetarian and vegan friendly!!! ***
For my vegetarian and vegan friends, remove the bacon from the recipe, instead add 1/2 cup of diced (red, green, and yellow) bell peppers. Instead of butter, you can use 2 tablespoons of your favorite vegetable based oil to make your flour base. You will cook down the onion and bell pepper in the oil just like the bacon and then add the flour and brown. To replace the chicken bouillon, use two 32- ounce containers of vegetable broth. The bell peppers will add fullness of flavor without the meat!
Please comment, like and share this recipe! When you try it, use hashtag #CharaJaneMeal !
Sharing the sunshine of life; wife, mom, faith, and purpose.