The thing I like most about this soup is that it is comfort food.  I don’t like to brag I don’t like to boast but when people ask me what I like most, I say toast.  Well, in this case, baked potato soup.  I don’t really have a recipe for this so here is how to do it.

Cook 1lb of bacon.  Remove and drain on paper towels.  Dump some of the grease.  Add 1 diced onion and 3 minced garlic cloves.  After a few minutes of cooking them on medium heat you have to make a roux.  That is fancy for something that will make our soup THICK.  To make it you whisk in 2-3 tablespoons of flour or gluten free flour until it is like paste.  Then thin it out with 2 containers of chicken broth (about 64oz.).  Then add diced potatoes (6-8 of them).  When the potatoes are almost done cooking, add 1c heavy cream, 2 bags of frozen corn and 16-20oz of shredded cheddar cheese.  Cover it and simmer for 15 minutes or until the potatoes are done.  Serve with crumbled bacon, shredded cheddar cheese and scallions.