6 ears corn, husked and corn kernels removed
1 medium sweet potato, diced
3 small to medium red potatoes, diced
2 small onions, diced
½ lb bacon (4 slices), diced
2 carrots, chopped
2 celery stalks, chopped
6 c vegetable stock
1 bay leaf
1 tbsp arrowroot powder
1 tbsp water
1/2 cup half and half, heavy cream or cashew cream
In a large dutch oven, cook bacon until crisp then remove bacon and set aside. To the pot, add onion, carrot and celery and cook until translucent. Add potatoes, stock and bay leaf and bring the mixture to a boil. Reduce heat to a simmer until potatoes are tender. Allow the potatoes to break down a bit. This will help thicken the soup. Remove bay leaf. Add in corn, cream and bacon. Simmer for about 10 more min taste for seasoning. Meanwhile, dissolve powder in water and whisk into soup pot. Remove from heat. Garnish with basil.
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Tammy Batcha is a life-long resident of the Shenandoah Valley. A long-time commuter, she seeks to reconnect to her community. A board certified, health and wellness coach, she continues to study integrative nutritional theory while guiding others on a path to wellness.