Cooking Steps

• If you didn’t prep your corn in advance, slice the kernels off the cob and use the back of your knife to scrape off the extra milky bits. Set aside.
• Add the chopped bacon to a large pot and cook until crispy. Remove with a slotted spoon and set aside, leaving some of the drippings in the pot.
• Add the chopped onion, light parts of the green onion, and potatoes to the pot. Sauté for about 5 minutes, stirring occasionally.
• Stir in the corn and minced garlic, then season generously with salt and pepper.
• Pour in the white wine and let it cook down for a minute, scraping up any brown bits. Add the broth and a bay leaf. Bring to a boil, then reduce the heat and simmer for 15 minutes, until the potatoes are tender.
• Remove the bay leaf. Blend a portion of the soup and then stir it back into the pot (you can also use an immersion blender here).
• Add the full round of Boursin and stir until melted and creamy.
• Ladle into bowls and top with the crispy bacon, green onion tops, and some more freshly cracked black pepper.