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I’ll be honest, I didn’t grow up eating a lot of soups. It just wasn’t something that was fixed in our house. So, for a while , as an adult I tended not to cook soups either.
My husband is working really hard to broaden my horizons, so this winter I have probably made more soups than I have in my whole life.
I haven’t cared for them all, but this one has definitely been my favorite. It is a soup that I could eat over and over. I found the recipe from Taste and Tell and kind of ran with it. Adding mushrooms and changing a couple of things to suit our family better (more bacon.)
I can’t wait to try this soup in the late summer with fresh corn from our garden., but for now frozen corn works just fine.
I loved how well everything in this soup went together. I was really surprised by the flavor that the red bell pepper added, so I recommend using if possible.
- 3 pieces of bacon
- 1 red bell pepper, seeded and chopped
- 1 medium onion, chopped
- 1 (8-ounce) package of fresh mushrooms
- 3 cups chicken stock
- 2 medium potatoes, peeled and cubed
- 2 cups of corn
- 1/2 cup of light cream
- 2 teaspoon seasoning salt
- Over medium high heat cook bacon. When bacon is crisp transfer to a paper towel to drain.
- Add onion, bell pepper and mushrooms to the pan and cook for about 5 minutes or until softened. Add the stock and potatoes and bring to a boil. Reduce heat to a simmer, partially cover and cook until potatoes are almost tender, about 15 minutes.
- Stir in corn, allow to simmer for 5 minutes. Add salt.
- Remove 2 cups of your soup to a blender or food processor and puree.
- Add the reserved 2 cups back into your soup. Pour in your cream, and heat to desired temperature.
- Top with Bacon and Enjoy!