1 tablespoon vegetable oil 1 cup finely chopped carrots (2 medium) 1/2 cup finely chopped celery (1 stalk) 1/3 cup finely chopped onion (1 small) 3 cups peeled and cubed russet potatoes (about 1 pound) 3 cups reduced-sodium chicken broth 1 bay leaf 3/4 teaspoon salt 3/4 teaspoon dried thyme, crushed 1/8 teaspoon paprika 4 cups frozen whole kernel corn 2 cups milk 3 tablespoons cornstarch 2 tablespoons dry white wine 1 tablespoon snipped fresh thyme 4 slices bacon, crisp-cooked, drained, and crumbled Cracked black pepper

1.In a medium saucepan heat oil over medium-high heat. Add carrots, celery, and onion; cook about 7 minutes or until vegetables are tender, stirring occasionally. Transfer mixture to a 4- to 6-quart slow cooker. Stir in potatoes, broth, bay leaf, salt, dried thyme, and paprika.
2.Cover and cook on low-heat setting about 3 hours or on high-heat setting about 1-1/2 hours or until potatoes are tender. Stir in corn and milk. Cover and cook about 1 hour or until heated through.
3.In a small bowl stir together cornstarch and wine; stir into mixture in cooker. Cover and cook for 10 minutes more. Stir in fresh thyme.
4.Using a potato masher, gently mash potatoes until soup is slightly thickened. Sprinkle each serving with crumbled bacon and cracked pepper.