- (1 lb) Bacon Ends
- (1 medium) Onion
- (2) Garlic Cloves
- (4 medium) Potatoes
- (1 medium) Zucchini
- (1 cup) Frozen Corn
- (1 Quart) Turkey Bone Broth
- (1 Cup) Heavy Whipping Cream or Whole Milk
- (2 Tbsp) Butter
- (To taste) Salt
- (4 Leaves) Kale
- (6 sprigs or 1/2 tsp ground) Thyme
- (1/4 tsp) Paprika
- (To taste) Pepper
- (To taste (~1/4 tsp each)) Onion and Garlic Powder
- (1/4 cup) Parmesan Cheese
- (1 Tbsp) Corn Starch
Prep vegetables ahead of time. Dice potatoes, zucchini, and onion into small cubes. Shred kale and chop garlic (or use garlic press when time to add to soup).
You can also use chicken broth for this recipe. You can make your own using bones from any of our chicken cuts, or make a super stock with chicken feet or a stewing hen. OR you can skip all of that and just use our ready made turkey bone broth (it's seriously SO good)!
- Chop bacon and add to stock pot over medium heat.
- As bacon begins to brown, add onion and garlic. You can drain some of the bacon grease before adding garlic and onion, if you like. After onion begins to soften, add potatoes. Stir to avoid burning on the bottom of the pot.
- As potatoes begin to soften, add zucchini and continue to stir.
- Add corn as zucchini softens.
- After about a minute, add the turkey (or chicken) broth and stir.
- Add heavy cream (or milk) and butter. Stir and let simmer for about 5 minutes.
- Add 1 Tbsp of salt to start, thyme, paprika, and a dash of pepper. Let cook another 5 minutes. Add Parmesan cheese.
- Taste and test. Add more salt and pepper as desired. We personally love onion and garlic powder, so often add these to taste, too.
- As the soup cooks, it will naturally thicken and come together. Add some corn starch, slowly, mixing it in as you go, to help thicken it if needed. It should cook for about 30-40 minutes in total.
- Garnish with fresh thyme (and more cheese) and enjoy!