Easy Potato Bacon Soup

Ingredients

• 1 tsp olive oil
• 1/2 cup chopped bacon
• 2 lbs potatoes (peeled and cut into 1-inch cubes)
• 12 ounces frozen corn
• 4 cups chicken stock
• 1 cup heavy cream
• Salt (to taste)
• 1/4 teaspoon fresh pepper
• Fresh parsley (chopped)

Instructions

1. 1

   Heat up the olive oil in a large stock pot over medium-high heat. Fry the chopped bacon until crispy. Then remove it with a slotted spoon and set aside.

2. 2

   Add in the potatoes and frozen corn. Fry in the remaining bacon fat for 1 minutes while stirring constantly.

3. 3

   Add chicken stock. Bring to a boil and cook for 15 minutes with the lid on until the potatoes are cooked. Stir occasionally.

4. 4

   Reduce the heat to low, then stir in heavy cream and season with salt and pepper. Cook for 1 more minute.

5. 5

   Use a hand-held blender and puree the soup but only until about half the ingredients are pureed. The soup should be a bit chunky.

6. 6

   Serve with parsley and the bacon crumbled on top.