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Ingredients: 2 slices already-cooked bacon (see note) 2 tablespoons olive oil 2 pounds (about four medium) sweet onions 1 package (20 ounces) refrigerated mashed potatoes (see note) 1 tablespoon bottled minced garlic 2 cans (14-1/2 ounce) fat-free chicken broth 2 cups frozen yellow corn kernels 2 bay leaves 1/4 teaspoon dried thyme 1/8 teaspoon ground black pepper, or more, to taste 1/2 cup reduced-fat sour cream Directions: Place bacon on microwave safe plate and microwave until crisp, according to package directions, about 30 to 40 seconds. Blot with paper towel to remove any excess grease. Set aside. Heat oil on medium in 4-1/2-quart Dutch oven or soup pot. Meanwhile, peel onions one at a time and coarsely chop, adding to pot as you chop. When you have added all the onions, raise heat to medium-high. Cook, stirring frequently, until onions are tender, about six minutes. Meanwhile, microwave mashed potatoes according to package directions, until just warm, about three minutes. Remove from microwave; set aside. Add garlic to pot and stir and cook one minute. Add chicken broth and stir well, scraping pot bottom to remove any brown bits. Add mashed potatoes, corn, bay leaves, thyme and black pepper. Cover pot, raise heat to high and bring soup to boil. Meanwhile, coarsely chop bacon and set aside. When soup boils, remove pot from heat and turn off stove. Remove bay leaves, and stir in sour cream and mix well. Serve at once in soup bowls, sprinkling bacon on top at the table. Notes: There are now several brands of already cooked bacon. Look for it beside the raw bacon. If you cannot find it, microwave regular bacon until fully cooked. This recipe was tested with Simply Potatoes brand refrigerated mashed potatoes, but 2-1/2 to 3-1/2 cups of leftover mashed potatoes can be substituted. Recipe makes five servings. |