#3296 - Bacon and Potato Soup

(by Shirley McNevich)

1 onion (chopped)
2 celery stalks (chopped--for more flavor you can also chop/add some of the yellow celery leaves)
1/2 lb. good quality bacon (cut into small pieces--more if you wish)
1 TBSP olive oil
4 cups whole kernel corn (drained)
1lb. red potatoes (washed and cut into bite sized pieces--leave the skins ON)
3 cups chicken broth
1 cup Half 'n Half
1 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
1 TBSP flour

In a Dutch oven add olive oil, chopped onions, chopped celery and bacon pieces--cook/stir until onions and celery are tender and bacon is cooked. Add chicken broth, corn, potato pieces, salt, pepper and paprika--cook/stir until boiling. Once boiling, turn heat back to simmer--simmer 20-25 minutes or until potatoes are tender. Measure 1 1/2 cups of the soup mixture and put it in a blender along with the flour--blend on high, then set on puree and beat until smooth. Pour the puree mixture into the soup mixture--stir well. Add Half 'n Half--stir well. Taste--add more salt/pepper if necessary, or other seasonings to your taste.