Potato Soup from Zambia Trip

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In large dutch oven pan, cook bacon. Remove bacon pieces and set aside, leaving the bacon grease. Add butter and onions. Cook until the onions are translucent. Add garlic and flour, saute and stir until smooth. Add diced potatoes, water, bouillon, milk, heavy cream, salt, pepper, and cayenne. Bring to a boil and cook until potatoes are tender. Remove some of the soup and 1/2 of the potatoes. Mash together to make a puree, then add back to the soup. Add drained corn, continue to simmer. Adjust seasoning if needed. Serve hot with shredded cheese, more bacon pieces, and crackers.