• Currently 4/5
Prep Time: 10 minutes/Cook Time: 2-1/2 to 4 hours
1 tablespoon vegetable oil
1 cup (2 medium) finely chopped carrots
1/2 cup (1 stalk) finely chopped celery
1/3 cup (1 small) chopped onion
3 cups (about 1 lb.) peeled and cubed russet potatoes
3 cups reduced-sodium chicken broth
1 bay leaf
3/4 teaspoon salt
3/4 teaspoon dried thyme, crushed
1/8 teaspoon paprika
4 cups frozen whole kernel corn
2 cups milk
3 tablespoons cornstarch
2 tablespoons dry white wine
1 tablespoon snipped fresh thyme
4 slices bacon, cooked and crumbled
Cracked black pepper
1. In a medium saucepan heat oil over medium-high heat.  Add carrots, celery, and onion; cook about 7 minutes or until vegetables are tender, stirring occasionally.  Transfer vegetables to a 4- to 6-qt. slow cooker.  Stir in potatoes, broth, bay leaf, salt, dried thyme, and paprika.
2. Cover and cook on low-heat setting for 3 hours or on high-heat setting for 1-1/2 hours or until potatoes are tender.  Stir in corn and milk.  Cover; cook for 1 hour or until heated through.
3. If using low-heat setting, turn to high-heat setting.  In a small bowl stir together cornstarch and wine; stir into mixture in cooker.  Cover and cook for 10 minutes more. Stir in fresh thyme.  Remove bay leaf and discard.
4. Using a potato masher, gently mash potatoes until soup is slightly thickened.  Sprinkle each serving with crumbled bacon and pepper.
Serves 6

Each Serving: 304 cal, 8 g fat (3 g sat fat), 15 mg chol, 486 mg sod, 52 g carbs, 5 g fiber, 12 g pro.
Meal   LunchDish   Soup
Cooking Method   Slow CookerMain Ingredient   Vegetables
Prep Time   less than 15 minutesCooking Time   more than 2 hours

Eileen Stalec

Member since Dec 2008

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