Creamy Potato and Corn Soup

In all honesty, I am not very fond of soups in general, however somewhere along the lines I developed a taste for good potato soups. Especially on cold winter nights while sitting in front of the fire place (normally with a good glass of red wine next to me). So this is my version of Potato soup. It is very easy to make, and has room for people to add their own individual twists to it to make it even better.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 3  cups  diced potatoes
• 2  cups water
• 2  cups corn kernels
• 1  cup milk
• 1⁄2 teaspoon salt
• 1  pinch black pepper
• 1  medium  chopped onion
• 1  cup  diced bacon
• 1  cup  grated cheddar cheese

Directions

1. Start your process by combining the potatoes and the water into a medium sized pot over medium to high heat and let the potatoes boil until soft. Ad 1 cup of the sweet corn kernels and let them cook through.
2. Take your pot from the heat and pour the mixture into a blender, and blend until smooth.
3. Return the potato and corn mixture to the put and let it simmer over medium heat. Add the cup of milk and stir it in until well mixed.
4. On the side, fry the bacon and onion, and once cooked through, add it to the pot, together with the second cup of corn.
5. Add salt and pepper to taste.
6. Take pot from heat and soup is ready to serve.
7. For an added treat place some cheddar cheese according to taste into your cup / bowl of soup.