Bacon Soup
8 strips of bacon
1 onion, finely diced.
3 carrots, 3 ribs of celery.
1 red bell pepper.
1 green bell peper.
2 cloves garlic.
3 cups corn kernels.
3 cups smaill diced yellow potato.
1 teaspoon dried thyme leaves.
1/8 teaspoon flour
2 teaspoon flour
1 teaspoon salt
freshly ground black pepper
1 quart chicken stock
1 cup 1/2 and 1/2.
Serves 6 prep Easier Cook time 6 mins
Preheat you pressure cooker.
Add the bacon to the electric pressure cooker and cook until crispy. Remove the bacon, set aside. Then put the onion, carrots, garlic, celery, peppers. Corn, potato to the cooker.
Continue to cook for 2 to 3 minutes and then sprinkle the thyme , cayenne, flour , salt, and pepper on top. Stir well to distribute the flour evenly over the vegetables.
Add the broth (chicken stock) then Pressure cook in high for 6 minutes.
Reduce the pressure (use quick-release method) and carefully remove the lid.
Stir the soup well to crush some of the potatoes, and add the half and half and season with salt and freshly ground black pepper. Garnish with the reserved cooked bacon and parsley and serve with a green salad and crusty bread.