My bad for being a day late with this, but it’s a holiday weekend so you’ll forgive me, right? With all the rainy gray weather we’ve been having lately, B and I were just in the mood for a hearty bowl of soup. This recipe sounded like the perfect remedy. We made a couple minor tweaks and added some crumbled bacon on top and it was so yummy!
For this recipe you will need…
2 tablespoons unsalted butter
1 large leek, thinly sliced
1 large red bell pepper, diced
2 cups milk
3 tablespoons all-purpose flour
3 cups vegetable broth
2 cups roasted corn kernels (you can find these in the frozen section)
2 pounds red potatoes, cubed
1 1/2 teaspoons Tony Chachere’s (or any creole) seasoning
3/4 teaspoon thyme
3/4 teaspoon salt
chopped fresh chives and crumbled bacon, for garnish
Melt butter in a Dutch oven over medium heat. Add leeks and bell pepper, and cook, stirring occasionally, until tender, about 5 minutes. Gradually whisk in flour, and cook for 1 minute. Then add milk, whisking constantly, until incorporated, about 1-2 minutes. Stir in vegetable broth, corn kernels, potatoes, creole seasoning, thyme and salt.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 20-30 minutes.
Serve immediately, garnished with chives and crumbled bacon.
original recipe via Damn Delicious