Is there anything better than curling up on a chilly winter’s night, all rugged up with a steaming hot bowl of soup and some crusty bread. I know a lot of people have a roast on Sundays and while I do love a good roast, sometimes I think I prefer a good soup. It takes me back to my childhood where we would get home fairly late on a Sunday afternoon after being at the farm all weekend and my parents would pull together a soup as a quick and easy dinner. My favourites back then were pumpkin soup and french onion soup, both served with a big pile of buttered toast cut into triangles, placed in the middle of the table for us to fight over who got the last piece.
I haven’t cooked a lot of soups since I moved out of home a few years back. A pumpkin one here or there and maybe a couple french onion attempts but nothing more than that. I think that’s all changed now though, after I made this soup for dinner last Sunday night.
This is a thick, hearty, vegie filled soup that really satisfies. Oh and don’t forget the bacon! Everything is better with bacon. The other great thing about this recipe is that it’s so easy. It’s actually a bit of a cheat recipe. Something you could easily throw together for a quick dinner. The cheat…. the cream of chicken canned soup. It becomes the base, which you then extend with milk and embellish with the corn and other vegies…. oh and the bacon.
But shh… no one will ever guess that you “cheated”.
To start, just melt a little butter and saute the onions, bacon, potatoes and carrots. Don’t worry if you get a little stickyness on the bottom of the pan, it just adds to the flavour.
Now here comes the secret bit… shhh…. add the canned soup and the milk and then let it just bubble away until the vegies are soft and the soup is nice and hot. Probably about 15 minutes or so, depending on the size of your vegies.