It is almost soup season! Lets start off with a recipe that I love. If you like creamy soups this one is for you!
What you need:
6 strips of bacon, chopped
2 small yellow onions, chopped
2 large garlic cloves, minced
2 tablespoons all-purpose flour
¼ teaspoon turmeric
1 teaspoon thyme
1 ½ teaspoons kosher salt
black pepper
3 ½ cups chicken broth
2 small Yukon gold potatoes, diced
1 pound frozen corn kernels
1 cup whole milk
4 ounces shredded white or yellow sharp cheddar cheese
Lets get started:
Stove top directions
Place bacon in a large Dutch oven or heavy pot and sauté over medium heat, until cooked and crispy. Remove bacon with a slotted spoon and place on a paper towel lined plate. Set aside.
With the same pot still over medium heat, add the onions and garlic and sauté until the onions are soft and translucent, about 5 minutes. Sprinkle the flour over the onions, add turmeric, thyme, salt and pepper, to taste, and cook for an additional minute, stirring constantly.
Add the broth, potatoes and stir with a wooden spoon, scraping the bottom of the pot for that extra flavor. Bring the pot to a boil then decrease to simmer, cover and cook 20 minutes.
Add the the frozen corn, the milk and cheese. Mix then simmer for 3 minutes or until the cheese is melted and soup is heated through. Taste and adjust salt, if necessary. Serve topped with reserved bacon pieces.
Instant Pot directions
Press the sauté button on an electric pressure cooker. Add the bacon and sauté until cooked and crispy. Remove bacon with a slotted spoon and place on a paper towel lined plate. Set aside.
In the pressure cooker (still on sauté), add the onions and garlic and sauté until the onions are soft and translucent, about 5 minutes. Sprinkle the flour over the onions, add turmeric, thyme, salt and pepper, to taste, and cook for an additional minute, stirring constantly.
Add the broth and potatoes stir with a wooden spoon, scraping the bottom of the pot.
Seal and cook on high pressure for 10 minutes. Quick release, then open when the pressure subsides.
Add the corn, milk and cheese. Mix then cover for 3 minutes or until the cheese is melted and soup is heated through. Taste and adjust salt, if necessary. Serve topped with reserved bacon pieces.
Comments