- 4-5 slices bacon-cut into 2″ pieces
- 1 lb. link sausage-cut in half and then, 1/2″ pieces
- 3 leeks-chopped
- 2 garlic cloves-minced
- 2 large Russet potatoes-peeled and chunked
- 1-15 oz can creamed corn
- 1 qt chicken broth
- 2 TBSP flour
- 1 1/2 c. half & half
- 2 bay leaves
- salt & pepper
- In a dutch oven or soup pot, fry bacon pieces until crisp. Remove bacon, but reserve the bacon fat.
- Add sausage and when it begins to brown, add leeks, garlic, and potatoes. Saute 3-4 minutes.
- Add broth, creamed corn, and bay leaves. Bring to a boil, reduce heat, cover, and simmer until potatoes are ALMOST tender.
- In a measuring cup, create a slurry of flour and half & half. Slowly add slurry to simmering soup, while stirring.
- Soup will begin to thicken. Allow to simmer on medium-low for 5-7 minutes or until all flavors have married.
- Serve hot with shredded cheese and a hot roll.
When the weather turns cold, I LOVE, LOVE, LOVE soups and stews. However, my husband and kids aren’t as thrilled. Granted, they love chicken & dumplings, chili, and beef stew, but that’s about it. So, it’s always a challenge to come up with new soup ideas, in hopes of them liking it.
Our youngest son, Eli, loves potato soup, which is what inspired this creation. Why not create a soup recipe that builds on the potato soup idea?!?!?!
For this soup, I knew that there would be several requirements, in order of even possibly tempting my guys…chunky potatoes, hearty proteins, thick “broth”, and manly-man-ish. The final product was a thick and rich chowder filled with chunks of sausage, potatoes, leeks, bacon, and cheese, of course!
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