* 2 tablespoons butter
* Extra-virgin olive oil
* 1 onion, diced
* 2 garlic cloves, minced
* 1 cup chopped cooked bacon
* 1/4 cup all-purpose flour
* 6 cups canned vegetable stock
* 2 cups heavy cream
* 2 Idaho potatoes, peeled and diced
* 6 ears corn
* Salt and freshly ground black pepper
* 1/4 cup chopped fresh parsley leaves

In a soup pot, heat 2 tablespoons butter and 1 tablespoon olive oil on medium heat. Stir in onions and garlic and cook approximately 8-10 minutes. Sprinkle the 1/4 cup all purpose flour in. Add the vegetable stock and bring to a boil. Add the potatoes and cream and boil for 8-10 minutes. Cut the corn kernels off the cob and add corn kernels to the soup. Cook for 10 to 12 minutes. Season with salt and pepper to taste. Stir in most of the parsley and cooked bacon. Garnish with the remaining parsley and bacon and serve!

Adapted from a recipe by Tyler Florence.