Easy Potato Soup
A perfect meal as the nights get colder, our Easy Potato Soup is quick yet tasty. Warm and comforting, it’s like a hug in a bowl!
Servings 6 -8
- 12 Ounces Bacon Chopped
- 1 Cup Onion Chopped
- 4 Large Garlic Cloves Minced
- 1/2 Cup Carrots Peeled and Finely Diced
- 1/2 Cup Celery Finely Diced
- 1/4 Teaspoon Dried Thyme
- 1/4 Cup All-Purpose Flour
- 2 Pounds Russet Potatoes Peeled and Chopped into Small Pieces
- 32 Ounces Low Sodium Chicken Broth
- 1 Tablespoon Better than Bouillon~Chicken Flavor
- 2 Cups Whole Milk
- 1/2 Cup Heavy Cream Warmed
In a large Dutch oven, cook the bacon over medium heat, until crisp. Remove cooked bacon; drain on a paper towel-lined plate. Set aside. Drain off all but 2 Tablespoon of rendered bacon fat.
Add onion, garlic, carrots, celery, thyme, 1 teaspoon salt and 1/2 teaspoon of pepper to Dutch oven and cook, over medium heat until vegetables are almost tender, 6-8 minutes. Sprinkle veggies with flour and continue to cook, stirring occasionally, for 1 minute.
Add potatoes, chicken stock, Better than Bouillon and milk. Gently bring the soup to a simmer, but do not boil (or the soup might break). Simmer until the potatoes are tender, 15- 20 minutes. Stir in the heavy cream.
Cool the soup slightly then ladle half the soup into a blender and blend until smooth. (Make sure the blender is only half filled-Hot soup will expand ). Pour back into soup pot and heat as needed. Adjust seasoning.
Serving: 1/6 of the recipe | Calories: 89kcal | Carbohydrates: 7g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 83mg | Potassium: 183mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 2.1mg | Calcium: 25mg | Iron: 0.4mg