- Easy
- Average budget
Ingredients
- 1 tablespoon vegetable oil
- 1 cup finely chopped carrots (2 medium)
- ½ cup finely chopped celery (1 stalk)
- 1/3 cup finely chopped onion (1 small)
- 3 cups peeled and cubed russet potatoes (about 1 pound)
- 3 cups reduced-sodium chicken broth
- 1 bay leaf
- ¾ teaspoon salt
- ¾ teaspoon dried thyme crushed
- 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 crisp-cooked drained, and crumbled
- Cracked black pepper
Preparation
Step 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 mixture to a 4- to 6-quart slow cooker. Stir in potatoes, broth, bay leaf, salt, dried thyme, and paprika.
Step 2
Cover and cook on low-heat setting about 3 hours or on high-heat setting about 1-1/2 hours or until potatoes are tender. Stir in corn and milk. Cover and cook about 1 hour or until heated through.
Step 3
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.
Step 4
Using a potato masher, gently mash potatoes until soup is slightly thickened. Sprinkle each serving with crumbled bacon and cracked pepper.