Zucchini Summer Soup

Makes:

•3 strips bacon, chopped

•1/2 large white onion, diced

•1/2 cup sliced carrots

•1 heaping tbsp minced garlic

•1 lb potatoes, diced into 1/2" cubes

•5 cups Water

•1 Cup zucchini, chopped

•1 Cup Corn

•1 Cup Cream

•1/4 tsp dried parsley

•1/2 tsp dried thyme

•5 tsp Chicken Bouillon

•2 Bay Leaves

•1/2 tsp pepper

•1/4 tsp paprika

•Add all ingredients, except the Cream, into the Slow Cooker.

•Cover and Cook until potatoes and Carrots are soft.

-Low heat 5-6 Hours

-High heat 3-4 Hours

•Take out Bay Leaves, Pour in Cream, stir and Cover for 1/2 hour.

Serve with your Favorite Buns.