The one thing I love about soup is that it is so comforting. This soup comes together quickly and tastes like you have spent all day making it!
4 bacon strips
1 onion, diced
2 garlic cloves, minced
3 carrots
4 Autumn Rose potatoes, skin on
2 celery sticks
4 thyme sprigs or 1/2 tsp thyme
1.5 cups corn
1/2 tsp paprika
1/2 tsp salt or to taste
Pepper to taste
1L reduced sodium chicken broth
2 cups milk
2 tbsp starch
Chop all the vegetables the same size so that it can cook evenly.
Sauté bacon until crispy. Remove bacon and place on paper towel. Cut into small pieces. Set aside.
Using the bacon fat, sauté the onion and garlic until onions are translucent.
Add vegetables and seasonings. Mix.
Stir in broth. Bring it to a boil and then simmer until potatoes are fork tender, about 10 min.
Mix milk and starch until it creates a slurry. Add to pot and simmer until soup has thickened.
Serve garnished with bacon.
