March in my area is having one last winter hurrah, so it’s definitely a soup day. This soup is so simple but feels like a luxury.

Ingredients — 6 meal size servings

• 2 tbsp sesame oil (or olive oil, or butter)

• 3 cloves garlic, minced

• 1 medium, sweet onion, minced

• 1 large red belll pepper, diced

• 1 celery stalk, diced

• 500 grams frozen (or fresh) corn

• 4 medium yellow potatoes, chopped

• 6 strips, thick smoky bacon

• 2 cups chicken or vegetable broth

• 1 cup whipped cream (or whole milk)

• rosemary & thyme

• (opt) garnishes

  • grated cheese

  • minced green onions or chives

  • additionalfresh herbs also make great garnishes.

Instructions

1. heat oil in large, heavy pot

2. add onions, garlic, celery & pepper and sauté until onions are translucent

3. add corn and continue sauteing until corn has just a hint of golden colour

4. add herbs, potatoes & broth

5. bring to a boil, turn down heat and cover

6. simmer for about 15 minutes until potatoes are tender

   ~ in the meantime

7. cook bacon on stove top or oven and set aside

   ~

8. puree soup with immersion blender until about 3/4 of the ingredients are smooth

9. add cream and stir

10. serve in dishes and top with chopped bacon

11. (opt) grated cheese, minced green onions or chives, and fresh herbs also make great garnishes.

Notes

If you don’t have an immersion blender, you can mix it with the cream to cool and blend it a blender or food processor. A potato masher works in a pinch

I didn’t add salt and pepper because my broth has salt and the bacon had salt. You may need to adapt for your tastes and ingredients.