Potato Soup with Bacon and Asparagus |
|
 |
Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
This goes great with crusty bread and a nice salad. It also works well with a sandwich. You can add more vegetables if you like, along with some chicken stock. To make it thicker, add a half cup of instant mashed potato flakes. Ingredients:
4 slices of thickly-cut bacon |
1 small onion, finely chopped |
3 cloves garlic, minced |
1 teaspoon salt |
1 pound fresh asparagus, trimmed and cut into 1-inch pieces |
3 pounds russet potatoes, peeled and quartered |
2 cups low-fat milk |
1 teaspoon ground black pepper |
1/4 cup chopped fresh chives (optional) |
Directions:
1. Place bacon slices into a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a plate lined with paper towels to drain.
2. Stir onion, garlic, and salt into the hot skillet and cook and stir until fragrant, 2 to 3 minutes. Remove from heat.
3. Bring a large saucepan of water to a boil and stir in the asparagus; reduce heat to medium-low and simmer until asparagus are softened but still bright green, 5 to 8 minutes. Drain asparagus and set aside.
4. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes; drain.
5. Transfer cooked potatoes to a soup pot and mash them with a potato masher, leaving some potato chunks for texture.
6. Pour milk into a microwave-safe bowl and heat on high setting until the milk is hot, 1 to 3 minutes; stir milk occasionally as it heats. Pour hot milk into the potatoes and stir to combine.
7. Place soup over medium-low heat. Crumble bacon slices and stir bacon and the onion mixture into the soup; heat to a simmer and cook, stirring often, until soup thickens, 5 to 10 minutes.
8. Sprinkle soup with chives to serve.
|
|