2 T butter
1/4 C. flour
1 C. water
2 1/2 C. 1% milk
1 onion2 chicken bouillon cubes
3 red potatoes dices
2 cloves garlic minced
1 (14-ounce) can corn
Few dashes of hot sauce
Salt and pepper to taste
1. Cook bacon until crisp
2. Melt butter over low heat in a soup pot. When melted, add flour and make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add mile and chicken bouillon cubes and bring to a simmer. Add potatoes, onion, and garlic, and simmer but don't boil. Stir very frequently for about twenty minutes or until potatoes are tender.
3. Crumble bacon and add to soup along with the corn. Heat through. Add a few drops of hot sauce and then salt to taste. Start with about 1/4 tsp, give it a few minutes, and then add more if you need it.
4. Ladle into bowls and sprinkle with cheese and extra bacon.
I love how quick and easy this soup is! The recipe comes from one of my favorite cook books, Our Best Bites. I love to enjoy this soup with a hard crust sourdough bread.
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