Amish Snow Day Soup

Instructions:

1. In a large pot over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the diced onion and carrots to the pot and sauté for 4 to 5 minutes until softened.
3. Stir in the cubed potatoes and pour in the chicken broth. Bring to a gentle boil, then reduce heat and simmer for 15 to 20 minutes, until the potatoes are fork-tender.
4. In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to create a light roux.
5. Stir the roux into the soup and mix well to thicken.
6. Add the milk and corn, stirring gently. Simmer for 5 to 10 minutes, being careful not to let the soup boil after adding the milk.
7. Return the cooked bacon to the pot. Season with salt, black pepper, and optional herbs to taste.
8. Serve hot with crusty bread or biscuits.

Variations :

• Add diced celery for extra flavor and texture.
• Stir in shredded cheddar for a cheesy version.
• Substitute ham for bacon for a slightly different smoky note.

Tips :

• Mash a portion of the cooked potatoes directly into the soup for a thicker, creamier consistency.
• Warm the milk slightly before adding to prevent curdling.
• Let the soup rest for a few minutes before serving to allow the flavors to settle and deepen.