CREAMY BAKED POTATO SOUP

What is more perfect on a bitterly cold winter's day than hot and hearty soup!
Today's recipe features one of my boys favorites....a Creamy Baked Potato Soup topped with crispy bacon, seasoned Texas Toast Croutons and cheddar cheese!

I thought it would be fun to take a look back at a typical winter day at The Maine House. I don't miss all those long cold days. Snow lasted until May. I longed to see green grass. When the month of April rolled around and the southern states would begin to feature all those lovely spring plants in the nurseries.....Maine was still wrapped in a white cocoon.

Greg was visiting us one winter, and this is what he decided would be a fun workout! 

Looks like the darling forgot to bring in the turkey fryer from Christmas....

Those posts along the driveway would indicate to Kurt, our snowblowing help, 

where the driveway was!  

That's Greg and the darling at the end of the driveway with the snowblower! 

This was our back garden! I did so love that little garden. I could plant anything and it would grow beautifully! Chipmunks would scamper all through that lovely space! I can see the birdhouse and bird feeders still visible above the snow!

How incredible to look out the window and see our deer pay us a visit!

This was just magical to me.

I felt we were giving them a safe refuge, but I so wondered how they survived such harsh winters.

Now you can understand why that hot baked potato soup tasted so good after being outside for a bit!

CREAMY BAKED POTATO SOUP

4 slices of Bacon, diced

1/4 cup unsalted butter

2 cloves garlic, minced

1 onion, diced

1 1/2 cups frozen corn kernels

2 teaspoons fresh thyme leaves

2 tablespoons all-purpose flour

3 1/2 cups half and half, or more, as needed

2 russet potatoes, peeled and diced

1 (7-ounce) package  Ham Steak, diced

Kosher salt and freshly ground black pepper, to taste

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in corn and thyme until fragrant, about 1-2 minutes.

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.

Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in ham, salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.

Serve immediately, garnished with bacon, shredded cheddar cheese, fresh green onion and toasted croutons.