Creamy Potato & Bacon Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I found a recipe for potato soup that I loved - then I lost it :( I searched online for it but never found it. I did find one with similar ingredients, so I used it and tweaked it a bit. Ingredients:
1 1/2 lbs bacon, chopped |
2 carrots, sliced |
2 celery ribs, sliced |
6 cups of diced potatoes |
32 ounces chicken broth |
1/8 teaspoon cayenne pepper |
1 1/2-2 cups fat-free half-and-half |
1 cup shredded sharp cheddar cheese, plus some for garnish |
4 green onions, sliced for garnish |
Directions:
1. Cook bacon until crisp in large pot. Remove and drain well on paper towels. Discard most of the bacon grease. Leave about a tablespoon of grease in the pot.
2. Meanwhile, prepare vegetables. Add carrot and celery to the pot on medium heat. Add a bit of salt and pepper. Saute until soft but not brown, about 5 minutes, stirring often.
3. Stir in chicken broth, potatoes, and cayenne pepper; add a bit of salt and pepper, bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
4. Scoop out about 1/3 of the veggies and place in a mixing bowl. Using a hand-held blender, blend the veggies until the consistency of creamed potatoes. Add back to the soup and stir in half & half until the soup is the consistency you prefer. Add about half of the bacon. Stir in cheese, heating just until melted-do not boil. Adjust seasoning to taste by adding salt, if desired. Serve with bacon, cheese, and green onions as garnish.
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