This soup has some wonderful flavors because of the interesting combination of veggies. It's very filling and healthy (almost fat free!) as well. I just used a can of corn and turkey bacon to simplify things. It also worked well to double the celery, onion, and red pepper to give it more servings of veggies.
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1 medium uncooked Yukon Gold potato
1 spray cooking spray
1/2 cup celery, chopped
1/4 cup onion, chopped
4 piece corn on the cob, kernels removed with a knife
1 cup sweet red pepper, diced
4 oz Canadian-style bacon, diced
2 cup(s) milk
1/2 tsp table salt
1/4 tsp black pepper
1/8 tsp hot pepper sauce, or to taste
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1. Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.
2. Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat for 5 minutes.
3. Stir bacon and milk into saucepan; stir in mashed potato and mix well.
4. Season with salt, pepper and hot pepper sauce; stir to combine.
5. Cover and simmer 10 minutes (do not allow to boil).
Yields about 1 1/2 cups per serving.
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