4 lbs of small Russet or Yukon potatoes
1 package of petite mini carrots
1 yellow onion
1 quart heavy cream
2 quarts milk (2% or whole)
1 package Real Bacon Bits for baking
1/2 package frozen corn
1/2 stick salted butter
3 tablespoons flour
Dill, Salt, Garlic Powder and pepper, to taste

This recipe can be completed in about 30-45 minutes and is a great after-work recipe that will seem like it took hours to prepare.

For my speedy version, I rinse my potatoes first then microwave all of them at the same time until they are soft to the fork.

While the potatoes are cooking, dice your onion and sauté it over medium heat with the carrots and butter until the carrots are tender in a large (8 qt) stock pot. Add the first layer of seasoning (a decent mix of the seasonings mentioned above) to the carrot and onion mixture. Add flour to carrot and onion mixture to form a roux and slowly add your cream to the mixture while stirring.

Once blended, add half of the milk. Your potatoes should be done now. Remove them from the microwave and dice them into bite-sized pieces with or without the skin. Add the potatoes to the pot and give everything a good stir. Slowly add the remaining milk. Add the bacon and the corn to the mix. Taste again and add any additional seasonings you may need.

Allow the soup to simmer for 5-10 minutes it should thicken up. If it needs to be thicker, spoon some of liquid into a cup and add some more flour (1-2 tablespoons) to make a paste, then add it back into the soup. My family LOVES this soup and its very easy to make.

Submitted by: Jill Sadlak