Ingredients
Scale
- 1 tablespoon butter (affiliate)
- 3 thick strips of bacon, sliced into small pieces
- 1 large onion, diced
- 2 large carrots, finely chopped
- 1 clove of garlic, minced
- 1 teaspoon dried thyme
- 1 lb yukon gold potatoes, cut into small pieces (1/4–1/2 inch cubes)
- 2 cups water
- 2 cups chicken or vegetable broth
- 2 cups fresh or frozen corn kernels
- 1 large zucchini, chopped
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley
- 1/4 teaspoon cayenne pepper
Instructions
- In a large pot or dutch oven, fry bacon until crispy.
- Add onion and carrots and sauté for 5-7 minutes until veggies start to soften.
- Add garlic, thyme, potatoes, water, and broth.
- Bring to a boil and then turn heat down and let simmer until potatoes are soft, about 15 minutes.
- Add corn, zucchini, salt, pepper, parsley, and cayenne and simmer for 5-7 minutes until zucchini is easily pierced through with a fork.
- Remove half of the soup from the pot and pulse in a blender 8-10 times. Add pureed mixture back into the pot, stir, and serve!
- Prep Time: 10 mins
- Cook Time: 30 mins