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Have some bread with this delicious soup for dinner during a cold, rainy night. It’s definitely comforting and warm.

Serves 6 | Prep. time10 minutes | Cooking time 45 minutes

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 medium red onion, diced
• 3 tablespoons all-purpose flour
• 2 russet potatoes, diced
• 4-6 cups unsalted vegetable stock
• ½ cup red bell pepper, diced
• ½ cup green bell pepper, diced
• 4 cups whole corn kernels
• ¼ teaspoon black pepper, ground
• 1 cup half-and-half cream
• Salt and pepper to taste
• Chives, thinly sliced, for garnish
• Bacon bits, for garnish

Preparation

1. Sauté the onion in butter and oil over low heat. When the onion becomes translucent, add in the flour and cook for another 4-6 minutes.
2. Dice the potatoes into quarter-inch cubes and add them to the simmering mixture. Add the broth, then turn the heat up and bring the mixture to a boil.
3. Reduce the heat to medium and continue simmering for 14-16 minutes.
4. Dice the bell peppers into quarter-inch cubes and add them to the mixture. Also add in the corn, pepper, cream, salt, and pepper, and allow the mixture to simmer for another 14-16 minutes.
5. Transfer the soup into a bowl and garnish with chives and bacon, if desired.

Recipe is from Lina Chang’s Copycat Recipes: Making the Panera’s Bread Most Popular Recipes at Home. Click on the cover or here to learn more.

To download and print this recipe, click here.