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Prep Time5 Mins
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Cook Time45 Mins
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Serving6 People
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This is another classic soup for the books. The only ingredients are ones that you would find in any pantry so it’s a really good one to keep in the back pocket when you’re hungry but haven’t gone grocery shopping in a while. Potatoes add a creaminess to the soup that makes it extra delicious without adding too much fat to the soup.
For this recipe you will need:
- A large stock pot
- A hand blender or regular blender
Ingredients
Nutrition
- Daily Value*
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Total Fat: 8.8g13.3%
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Total Carbohydrates: 30.3g12.0%
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Total Protein: 14.6g14.6%
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Cholesterol: 9mg3%
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Sodium: 190.5mg8.3%
Directions
In a pot over medium heat, add your diced bacon to the pot and cook until the bits are crispy and the fat is rendered. Remove the bacon bits and set aside on a paper towel-lined plate.
Add your onions, carrots, celery, and salt to the pot and sauté in the fat until the onions are tender, stirring frequently. About 10 minutes.
Add the chopped potatoes and garlic to the pot and mix in with the vegetables. Cook for 5 more minutes.
Add in the chicken broth to the pot and bring to a simmer. Cover and cook for 20 minutes.
You'll know the potatoes are done if you can poke through them with no resistance. Using a hand blender (or regular blender then return to the pot), purée the soup until smooth. Add your parsley. Salt and pepper to taste.
Garnish the soup with chopped parsley, crispy bacon bits, or even a dollop of sour cream. Enjoy!
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