Nothing beats a cozy bowl of homemade soup on a chilly evening. And, if you’re looking for one that comes together in no time at all, this recipe is the answer.

Thick, smooth, and packed with savory flavor, this creamy corn and potato soup is all about celebrating simple, fresh ingredients.

Finished off with a bit of cream, chopped chives, and crispy fried bacon, this simple yet flavorful soup is guaranteed to become a new family favourite.

You can easily make this soup a vegetarian dish by using veggie stock and omitting the bacon. To make it vegan, you’ll also want to skip the cream. No matter what, it will still be delicious!

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Serves 6

Ingredients

4 corn cobs, kernels removed
3 large Royal Blue potatoes, peeled and chopped
1 brown onion, diced
1 celery stick, diced
1 leek, thinly sliced
2 tbsp olive oil
5 c vegetable or chicken stock
1 tsp white pepper
2 rashes of bacon, cut into small pieces
½ cup cream
A small handful chives, finely chopped

Method

Sauté onion, celery and leek in olive oil with a big pinch of salt until soft.

Add corn, potatoes, white pepper and stock and cook for about 30 mins over medium heat until potatoes are tender.

Fry bacon until crisp and drain on paper towel.

Blitz with a stick blender and serve garnished with bacon, chives and drizzle over cream.