This soup is hands-down my husband’s favorite thing I make. My two year old loves it too. Poor thing, though- sometimes I push the boundaries a bit much and throw in more adobo sauce than I should. Last time I made it she had to kinda suck the air in between her teeth to cool her mouth down and take a drink of milk before going in to another bite, but she still ate two bowls! Must be that quarter Indian in her.
Here’s a word on chipotle peppers with adobo sauce. For those in America- it is super easy to find, just hit up the ethnic aisle in a regular grocery store (not Trader Joe’s, sadly). For those in the UK- you can also substitute Mexican Tinga paste or a Smoked Paprika/Chipotle paste that you can find at even a Tescos. If you are in a more diverse area of the UK than I am in County Armagh, you will likely have success in finding the chipotle peppers in adobo sauce in an ethnic grocery.
Globalization isn’t alway such a bad thing.
I like designing my meals to be heavy on the vegetables and light on the meat, but I have a husband that has more carnivorous persuasions. This soup is great because even though the meat is merely a condiment to the soup, it is hearty and smokey and satisfying. I don’t gloat too much at the table about it being plant-based.
This is my husband's favorite meal I make. Smoky, spicy, sweet. Great for a rainy night in.
30 minTotal Time
- 7 slices uncooked bacon, diced
- 1 brown onion, chopped
- 3 spring onions, chopped, whites & greens separated
- 3 garlic cloves, minced
- 1 1/2 pounds baby potatoes, chopped (usually ends up being 12-15 potatoes)
- 4 cups vegetable stock
- 1 1/2 Tbsp Chipotle sauce from adobo peppers with chipotle sauce
- 1 can sweet corn, drained & rinsed
- Heat oil in a Dutch oven over medium-high heat. Add bacon and cook through to your preference. Remove with slotted spoon.
- Add brown onion and whites of the spring onion to bacon fat and saute over medium until softened. Add garlic and cook for 2 more minutes. Throw in potatoes, adobo sauce, and stock. Bring to a boil, then simmer for 5-7 minutes. Use the potatoes as a guide- you want them tender, but not falling apart.
- Use a stick blender and give it a whiz to desired consistency. We prefer to leave a good amount of chunk to the soup and blend just enough to give the idea of a cream soup without actually adding cream. Add corn and continue to cook just until warmed through.
- Serve with the bacon and green parts of the spring onion to top.
gluten free, dairy free
You will have no leftovers. In fact, I always think I should double the recipe, always forget, and always kick myself. If you are serving anyone beyond two adults and a toddler, you should for sure double the recipe. Though, my biggest fear second only to giving someone food poisoning, is that I should run out of food. So, this whole paragraph could be mainly insecurity talking.