2 large Russet potatoes
1 cup red potatoes
2-3 large ears fresh corn
1 cup pearl onions, peeled
1 tablespoon minced garlic
1/2 package diced thick cut or slab bacon
1 stick butter
1/4 cup sour cream
1 cup half and half cream
3 cups chicken broth (enough to cover potatoes)
1 cup water
1 tablespoon herb de Provence
1 tsp. cayenne powder
1 tsp. parsley
Chives and Grated Sharp Cheddar as Garnish (optional)
Salt and Pepper to Taste

Cube potatoes, onions, and bacon in even pieces. Simmer potatoes, bacon, pearl onions and garlic in the chicken broth, water and butter until tender and the bacon is fully cooked.

When potatoes are tender, add sour cream, half and half, corn and seasonings; continue to simmer on medium low for 15-20 minutes. Soup should reduce and thicken.

Season with salt and pepper to taste.

Enjoy!

Submitted by: Tiffany Anne