Potato and Corn Soup, topped with crumbles of bacon, shredded Cheddar cheese, and chopped chives.
Potato and Corn Soup
Makes approximately 6 cups
Ingredients
- 3 ears corn
- 1 pound peeled, diced russet potatoes
- 1 (32-ounce) container chicken broth
- 1 cup heavy whipping cream
- 1 tablespoon cornstarch
- 4 ounces cream cheese, softened
- 1 tablespoon kosher salt
- 8 ounces thick-cut bacon, cooked and crumbled
- 4 ounces shredded sharp Cheddar cheese
- 2 tablespoons chopped fresh chives
Instructions
- Heat a large cast-iron skillet over medium-high heat. Add corn and brown on all sides, about 10 minutes. Let cool completely. Cut kernels from corn.
- In a large Dutch oven, add potatoes and chicken broth. Bring to a boil over medium-high heat; reduce heat and simmer until potatoes are tender, about 20 minutes.
- In a medium bowl, whisk together cream and cornstarch. Add cream mixture to potato mixture; cook until thick and heated through, about 5 minutes. Using a whisk, break up any large pieces of potato. Whisk in cream cheese, 1 cup charred corn, and salt until smooth.
- Top with desired amount of bacon, Cheddar, chives, and remaining charred corn.
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