Tip:  don’t store in the same mason jar containers as your husbands milkshakes as mine almost gulped it down.  This soup is absolutely delicious but not when you are expecting a vanilla date shake.

• 4 bacon slices
• 1 package frozen sweet corn (I used white)
• 6 Organic red potatoes cut into small cubes
• 4 C chicken or vegetable broth
• 1/3 C heavy cream (optional)
• 1/2 sweet onion chopped
• 2-4 minced garlic cloves
• 1 Tbsp chopped chives
• 1/2 tsp dried thyme
• 1/4 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp pepper

Set your instant pot to sauté mode and cook your bacon until crisp.  Remove, dice it into small pieces and set aside.

Add in your onions and garlic into the instant pot bacon fat and cook until soft.

Next add your bite size potatoes, corn, thyme, paprika, salt and pepper.  Stir to combine all flavors.  Pour in your stock.   

Seal lid, set to soup/stew for 10 min.  Let it cook.  Release pressure when done.

Stir in your cream.   To thicken the soup… Take a cup or 2 and blend the soup in a blender then add back into the rest. Or if you have an immersion blender, use that for a few seconds in the pot.  Sprinkle top of soup with the crumbled bacon and chopped chives!