Potato Leek Soup with Bacon and Corn

This creamy comforting soup is just what my body wants as soon as the temperatures drop and the winds pick up. It's rich and hearty but I feel like the corn adds some light crunch with a hint of sweetness. 







Yield: approx. 6 servings 


6 slices of bacon, chopped
1 onion, chopped
2 leeks, chopped, rinsed and minced
2 cloves of garlic, minced
5 cups of potatoes, chopped
6 cups of stock
1/2 cup of cream
3/4 cup fresh or frozen corn
salt and pepper to taste (heavy on the pepper)

Heat a large pot over medium heat and cook the bacon until just starting to crisp. With a slotted spoon remove bacon from pot but leave rendered fat. 
Add the onion, garlic and leeks and cook until onion is translucent and leeks are soft. Add potatoes, salt and pepper and cook for about 10-15 minutes. 
Add stock, bring to a boil, then reduce to a simmer for about 20 minutes or so. Taste the broth and adjust seasoning as needed. Use an immersion blender to partially blend the soup, leaving lots of large chunks, then use a potato masher to gently thicken the soup while still keeping some small chunks intact. 
Add cream, corn, reserved bacon and stir well. 


We ate this with some rosemary flatbread, and some toasted and buttered tomato focaccia bread.