Creamy Broccoli, Corn, and Crispy Bacon Soup

Prepare all ingredients. I used frozen broccoli and corn, but you can use fresh broccoli and canned corn.

Cut the bacon into thin, small pieces. Heat a pot or Dutch oven and fry the bacon over medium heat for 7-8 minutes until crispy and golden on all sides. Transfer the cooked bacon to a paper towel to absorb excess grease.

Peel and dice the onion. Add the onion to the pot with the rendered bacon fat and sauté for 5-7 minutes until lightly golden.

Sprinkle in the flour, stir. Sauté for 30-40 seconds over low heat.

Peel and dice the potatoes. Add them to the pot with the sautéed onion. Pour in 1.2-1.5 liters of water (boiling water can be used). Stir and bring to a boil. Cook for 10 minutes.

Add the broccoli and corn. Pour in the cream. Season with salt, ground black pepper, and thyme. Stir. Cook from the moment it boils for 8-10 minutes, until all ingredients are tender.

The creamy broccoli and corn soup is ready.

Ladle the soup into bowls and sprinkle with the reserved crispy bacon. Bon appétit!