2 Tbsp. olive oil
1 medium onion, finely chopped
1 Tbsp. minced garlic
4 medium russet potatoes, peeled and cubed
2 Tbsp. garlic salt
1 Tbsp. black pepper
1 cup frozen or canned corn
5 cups low fat milk
1/4 cup hot sauce
6 slices crisp bacon (optional)
1/2 cup green onions, finely chopped
4 sourdough bread bowls, tops removed
In a medium stockpot, heat olive oil over medium heat. Add onion and garlic and saute for 5 minutes until onions begin to 'sweat'. Add chopped potatoes and saute over medium heat for 10 minutes to soften potatoes. Add salt and pepper and corn. Stir frequently to avoid sticking. Add 1 cup of milk and bring to a low boil. Simmer for 5 minutes. Add remaining 4 cups of milk and hot sauce. Allow soup to simmer for 10 more minutes.
While soup is cooking, saute bacon in a medium frying pan until crisp. Drain on paper towels. Chop green onions. When bacon is cool, crumble into bits.
Serve soup in sourdough bread bowls topped with bacon bits and green onions. Serve with extra hot sauce for those who like to spice things up.