Potato Bacon Soup

• 1 standard package of bacon, 3/4 lb (340 g), chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 1 small carrot, chopped
• 1/2 tsp (2.5 ml) red pepper flakes
• 3 garlic cloves, minced or pressed
• 1/4 cup (30 g) flour
• 8 medium gold potatoes, chopped (about 2.5 lbs / 1.1 kg)
• 4 cups (960 ml) chicken stock
• 1/3 cup (80 ml) heavy cream
• 1/2 cup (120 ml) frozen corn kernels
• Salt and pepper, to taste
• Sliced jalapeños, green onions, and grated Cheddar cheese for garnish

Instructions

1. 1

   Cook the bacon in a Dutch oven or heavy-bottomed stock pot over medium-high heat until crisp, stirring frequently to avoid scorching. Remove the bacon with a slotted spoon to a paper towel-lined plate and set aside. Drain some of the bacon fat, leaving 1/4 cup (60ml) of bacon fat in the pot for cooking the vegetables.

2. 2

   Add the onions, carrot, celery, and red pepper flakes. Cook for about 5 minutes until softened. Sprinkle flour over the vegetables and cook for 2 minutes, stirring constantly, to cook off the raw flour taste. Add the garlic and cook for just under 30 seconds until fragrant. Very slowly pour in the chicken stock and stir vigorously. Add half of the reserved bacon. Bring the soup to a simmer, cover, and cook, maintaining a gentle simmer for about 25–30 minutes until the potatoes are fall-apart tender.

3. 3

   Transfer 1/2 of the soup to a blender and puree. Return it to the pot, add the cream and corn. Stir and adjust the seasoning (add more salt and pepper as needed). Serve garnished with the remaining bacon we set aside, as well as garnishes of your choice.