In our home, soup is a year-round go-to. I will unashamedly admit to simmering a pot of soup in the middle of July, and as soon as fall hits, my soup making really kicks into high gear. Three pots a week is not uncommon, and here's why.
Soup is the perfect way to load up on the veggies. For the life of me, I cannot get my three year old to like raw red peppers. Dice 'em up, throw 'em in some soup, and she's on board. Amen.
Most soups fall into the "chop and drop" category. This means I can plop my children on the counter, and they're content to sample raw potatoes and gnaw on a onion (strange, but true) while I get chopping. The measuring is minimal which means I don't have to think much. Thank goodness.
Soup recipes are so easy to double (and even triple if only I had a pot big enough), and most recipes freeze well too. This means an easy dinner down the road, and that makes mama happy. Win for everyone.
I pack four lunches a day, and one could argue that soup is almost always better the next day. This means lunch packing just became super yummy and super simple. Hallelujah.
Stephen posted this Creamy Corn and Veggie Soup last week on our Instagram account, @bakeitlikebecker (are you a follower?!?!). There were requests for some recipes, and I'm happy to share this veggie-packed goodness. (Never fear, there's bacon and cream, too.)
Creamy Corn and Veggie Soup
2 TB extra virgin olive oil
3-4 slices of bacon, chopped
1 onion, chopped
2 cloves of garlic, minced
1 red pepper
10 ounce bag of frozen corn
2 small zucchinis
About a pound of potatoes (This time I used russet, but I have used red potatoes in the past.)
1 bay leaf
1 tsp. paprika
1 tsp. chili powder
Salt and pepper
2 TB flour
4 cups chicken stock
1 cup milk
1 cup cream (I admit I used half and half this time because it's all I had. Still yummy, but we all know cream would have been better.
Heat the olive oil in a medium pot over medium-high heat.
Add the bacon and cook until it is close to crispy.
Toss in the onion, garlic, and pepper and cook until those soften up.
Add the corn, zucchini, potatoes, bay leaf, paprika, chili powder and some S&P. Give it a good stir and let it cook for about five minutes.
Sprinkle the flour into the pot, stir, and cook for about a minute.
Slowly add the broth, milk, and cream. Let the soup simmer for about 10 minutes or until the potatoes are tender.
Happy Soup Season!
