It’s comfort in a bowl.


  1. 1/2-1 pound bacon (your choice on how much)
  2. 1 medium yellow onion, diced
  3. 3 cloves garlic, minced (I use more because I love garlic)
  4. 3 cups chicken broth (or chicken soup base)
  5. 3 cups potatoes (I use red potatoes)
  6. 2 cups carrots, sliced
  7. 1 cup milk (I use 2%)
  8. 1 cup heavy whipping cream
  9. 2 cups frozen corn
  10. 1/8 tsp celery seed
  11. 1/4 tsp chili powder (optional)
  12. 1/2 tsp black pepper
  13. 2 cups mexican shredded cheese
  14. 1 cup shredded mozzarella cheese
  15. 2 tbsp all purpose flour
  16. to taste Salt and pepper
  17. Optional: parsley, sour cream, extra cheese and or extra bacon


  1. Cook bacon over medium heat. Until crisp. Don’t over cook. Remove bacon and drain on paper towels. Wipe some of the grease out from the pan.

  2. Then add onions and garlic to the same pot and cook over medium heat until softened, 3-4 minutes.

  3. Stir in chicken broth, cooked bacon, potatoes and carrots. Put a lid on and simmer until veggies are tender about 15-20 minutes. Stir occasionally.

  4. Stir in milk, heavy whipping cream, corn, chili powder, celery seed and pepper and heat until simmering. Meanwhile, toss shredded cheeses with flour in a bowl.

  5. Take the pot off the heat. Slowly add cheese to the soup, stirring constantly until the cheese is melted.

  6. Taste and season with salt and pepper. ➡️ note: if your soup is to thick, you can add more milk or stock to thin it out. Be sure to adjust the seasoning accordingly though.

  7. Serve warm. Top with parsley, sour cream, garlic powder, onion powder, extra cheese or extra bacon.

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