courtesy of Foodtasticmom.comIngredients
4 cups vegetable broth
2 cups fresh corn
2 cups russet potato peeled and cubed
2 large carrots peeled and diced
2 stalks celery diced
1 sweet onion diced
1 tsp salt
1 tsp dried thyme
1 cup sour cream
8 slices bacon
4 small zucchini halved and sliced
3 tomatoes diced
1/2 cup fresh basil thinly slicedMethod
- Set your slow cooker on low and add the vegetable stock, corn, potatoes, carrot, celery, onion, salt and thyme. Cook on low setting for 7 – 8 hours. Once cooked, stir in the sour cream and blend the soup with an immersion blender. No need to turn off the slow cooker or remove the soup, just blend it right in the pot, with the immersion blender.
- Meanwhile, heat a large non-stick skillet over medium heat. Chop the bacon and cook until crisp. Drain on paper towels. Pour off all but 1 tablespoon of bacon fat from the pan. Return the pan to medium heat and add the zucchini. Cook, stirring occasionally for 7 – 8 minutes, until beginning to soften. Stir the zucchini into the soup in the slow cooker.
- Serve the soup topped with fresh chopped tomato, basil and bacon.