Thursday, May 15, 2014

Potato Soup with Corn, Bacon and Manchego Cheese

I have never been much of a soup person, but I'm starting to get on board with it now.  Recently when Hubs took off on a business trip I decided it was a good idea to make a big pot of soup that I could eat off of all week, and since I had a bunch of red potatoes in my pantry, I went with potato.  

It definitely surprised me - I always thought soup wasn't all that filling, but this recipe definitely is!  I paired it with a small salad and it was a really hearty meal. 

Potato Soup with Corn, Bacon and Manchego Cheese

Serves 4-6

1 small onion, chopped
2 cloves garlic
1 tbsp olive oil
2 pounds red potatoes, chopped
1 32 oz carton vegetable stock 
1 cup whole milk
1 8 oz can of corn niblets
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated Manchego cheese
8 slices bacon, cooked crisp and chopped
1 bunch scallions, chopped
Hot sauce to taste

In a large pot, heat olive oil over medium heat.  Add onion and garlic and saute until onion is tender.  Add potatoes, vegetable stock and enough water to cover the potatoes completely. Let cook until potatoes are soft, approx 25 minutes.

Remove the pan from heat and puree using either an immersion blender or a food processor (if using food processor, do in batches).  Return the soup to the stove and stir in 3/4 of the can of corn (saving the rest for garnish), season with salt & pepper to taste and heat through.

Serve topped with bacon, corn, shredded Manchego cheese, scallions and a drizzle of hot sauce. 

I'm thinking the reason I wasn't into soups before is that you can't get something like this from a can!  A few minutes of prep is definitely worth the number of meals I got out of it.  

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