by theUngourmet
Serves 4-6
1 cup of small white bean, soaked and cooked until tender
4 pieces of turkey bacon, chopped and cooked crisp
1 tbsp butter
2 cloves of minced garlic
4 cups chicken stock
1 1/2 cups half and half or whole milk
3 large potatoes, peeled and diced
1 cup frozen corn
1 tsp crushed dried rosemary
1 tsp dried thyme
1 tbsp dried parsley
salt and cracked pepper to taste
In a medium stock pot, saute the garlic in the butter for a minute or so. Add the remaining ingredients. Stir to combine. Bring to a slow boil. Reduce heat and simmer until potatoes are tender. Using an immersion blender, mix soup for a minute or two to thicken slightly.
Serve with a warm crusty bread.
