Creamy Potato Soup


1/2 pound Bacon fried crisp
6 green Onions finely chopped
1 Celery rib finely chopped
1/2 orange or red Bell Pepper finely chopped
1/2 green Bell Pepper finely chopped
2 tsp of dried Basil Leaves
1 tsp of Thyme
1 tsp of Parsley
1 can of whole kernel corn
6 red Potatoes peeled and cubed
1 qt of half and half
1 qt of whole milk
2 tbs of flour


In pot cook bacon until crisp. Transfer to paper towels to drain. Reserve 2 tbs of fat in pan. Add onions, bell peppers, celery, basil, thyme, and parsley. Cook over medium heat until softened. Add half and half, milk, corn, and potatoes. Season with salt and pepper to taste. Simmer on low heat (do not boil) stirring occasionally until potatoes are tender. Mix 2 tbs of flour in cup with water until mixture is pasty and add to soup gradually stirring constantly till well mixed, soup will thicken. Simmer a couple more minutes. Serve in bowls topped with cooked bacon bits. Add cheese if desired.

Serve with my fried cornbread recipe!

From my kitchen!