Serves 6-8

3 slices bacon, sliced into 1 inch pieces
1 cup coarsely chopped onion
½ cup chopped carrot
1 ½ teaspoons minced garlic
1 pound russet potatoes, scrubbed and diced (about 2 ½ cups)
5 cups water
1 bay leaf
1 medium zucchini, diced (about 1 ½ cups)
4 ears corn on the cob, corn cut off (about 2 ½ cups)
1 cup half & half
1 ½ teaspoons salt
½ teaspoon pepper
Minced parsley, for serving

In a large pot over medium-high heat, cook bacon until soft and just beginning to crisp. Add onion and cook for 4-5 minutes, until soft. Add carrot and garlic, and cook for 2-3 minutes, until carrot is soft and garlic is fragrant. Add potatoes, water, and bay leaf. Bring to a boil, then turn down to medium-low and simmer for 5-7 minutes. Add zucchini and corn, and cook for 8-10 minutes, until vegetables are tender. Use an immersion blender to puree about half of the soup. (Alternately, transfer 3 cups soup to a blender and blend until smooth; stir back into pot.) Stir in half & half, salt, and pepper. Serve hot with sprinkled parsley as a garnish.