Posted by Creamy, hearty, and flavorful, this Potato Bacon Soup is perfect for lunch or dinner on a cold day.
Duration:
SERVINGS : 4 servings
Ingredients
- 8 slices bacon chopped
- ½ onion diced
- 2 cloves garlic minced
- 2 ribs celery diced
- 3 cups chicken broth low sodium
- 16 ounces baking potatoes peeled and diced ½”, about 2 medium potatoes
- ¼ teaspoon dried thyme
- 1 cup heavy cream
- 1 tablespoon cornstarch
- salt & pepper to taste
- cayenne pinch
- parmesan cheese & sliced green onions for garnish
Instructions
-
Cook bacon in a large saucepan over medium heat until crisp. Remove with a slotted spoon and set aside.
-
Add onion, garlic, and celery to the bacon fat and cook 3-4 minutes or until onion softens slightly.
-
Stir in chicken broth, potatoes, and thyme. Bring to a boil, reduce heat to a simmer and cook covered 10 minutes or until potatoes are tender. Stir in cream and simmer for 5 minutes longer.
-
Combine cornstarch and 1 tablespoon of water to create a slurry. Whisk into the simmering soup and simmer 1 minute. Stir in half of the bacon. Season with salt, pepper, and cayenne to taste.
-
Spoon into bowls, top with parmesan cheese, remaining bacon and green onions.
Notes
To make prep quick: Chop the onions & celery while the bacon is cooking. While the onion is cooking, peel and dice the potatoes.For a thicker soup, mash or blend a portion (or all) of the soup before adding the bacon.
If using a thin skinned potato (red or Yukon gold) you can leave some of the peels on the potatoes for a rustic look and a bit more fiber.
Cheddar cheese is a great addition to this soup. Stir in some of the bacon for flavor but reserve some for the top so it stays nice and crispy.
Nutrition Information
Serving: 1.25cup, Calories: 506, Carbohydrates: 28g, Protein: 10g, Fat: 40g, Saturated Fat: 20g, Trans Fat: 1g, Cholesterol: 111mg, Sodium: 982mg, Potassium: 824mg, Fiber: 2g, Sugar: 2g, Vitamin A: 988IU, Vitamin C: 21mg, Calcium: 81mg, Iron: 2mg -
Visited 32 times, 1 visit(s) today
