Quick Bacon Potato Soup

• Gluten free

• Meat

  • 2 Rashers bacon

• Produce

  • 10 oz Corn, canned
  • 1 Parsley
  • 14 oz Potatoes

• Canned Goods

  • 2 1/2 cups Chicken broth

• Baking & Spices

  • 1 Paprika, Powder
  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 8 oz Heavy whipping cream

Found on platedcravings.com

Description

Ingredients

• 2 1/2 cups chicken broth
• 14 oz potatoes
• 10 oz corn, canned
• 1 tsp olive oil
• 2 rashers bacon
• 8 oz heavy whipping cream
• salt
• pepper
• paprika powder
• parsley

Directions

• Heat up the olive oil in a pot. Fry the bacon in the oil until it’s crispy. In the meantime peel and slice the potatoes into bite sized pieces.
• Remove the bacon and add the potatoes and drained corn to the bacon fat. Fry for a few seconds then add chicken broth. Bring to a boil and cook for 10 minutes. Stir occasionally.
• Season with salt, pepper and paprika. Switch to a lower temperature. Add the whipping cream, stir and heat up, but don’t boil.
• 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.
• Serve with parsley and the bacon crumbled on top.