Ingredients:

10 slices bacon, chopped

1 cup onion, finely diced

1 cup celery, finely diced

2 cloves garlic, minced

1 14-oz can chicken broth

3 cups milk

1-1/2 cups heavy cream

2 cups frozen corn

1 tsp salt

1/4 tsp black pepper

1 pouch Baby Reds® Mashed Potatoes

In a 4-quart pot, sauté bacon on medium high. Cook until almost done. Drain bacon leaving a small amount of drippings in which to sauté. Add onions, celery, and garlic to bacon in pot. Sauté until vegetables are soft (approximately 5 to 10 minutes). Add milk, cream, broth, corn, salt, and pepper. Bring to a low boil. Slowly add in the pouch of Baby Reds Mashed Potatoes, stirring constantly. Take soup off heat and let stand 5 minutes. Stir gently and serve hot.

Note: This is a thick, hearty soup. Thickness of the soup can be adjusted by adding more or less milk.