Name: Easy Potato Soup With Bacon
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 6 strips bacon, chopped -; 1 small yellow onion, diced -; 2 stalks celery, diced -; 2 medium carrots, peeled and diced -; 1 parsnip, peeled and diced -; 1/2 teaspoon salt -; 1/4 teaspoon black pepper -; 1/4 cup all-purpose flour -; 2 cups whole milk -; 2 cups vegetable or chicken broth -; 1 1/2 pounds (3 cups) peeled and chopped Yukon Gold potatoes -; Fresh chives, garnish -; For the Crispy Skillet Croutons (Dad Add): -; 2 cups chopped bread, cut into 1/4-inch cubes -; 2 tablespoons olive oil -; 1/4 teaspoon dried thyme -; Pinch of salt and pepper -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Easy Potato Soup With Bacon

1. 6 strips bacon, chopped -

2. 1 small yellow onion, diced -

3. 2 stalks celery, diced -

4. 2 medium carrots, peeled and diced -

5. 1 parsnip, peeled and diced -

6. 1/2 teaspoon salt -

7. 1/4 teaspoon black pepper -

8. 1/4 cup all-purpose flour -

9. 2 cups whole milk -

10. 2 cups vegetable or chicken broth -

11. 1 1/2 pounds (3 cups) peeled and chopped Yukon Gold potatoes -

12. Fresh chives, garnish -

13. For the Crispy Skillet Croutons (Dad Add): -

14. 2 cups chopped bread, cut into 1/4-inch cubes -

15. 2 tablespoons olive oil -

16. 1/4 teaspoon dried thyme -

17. Pinch of salt and pepper -

How to cook deliciously - Easy Potato Soup With Bacon

1. Stage

Make the skillet croutons: In a small bowl, toss chopped bread with olive oil, dried thyme, and a pinch of salt and pepper. Toast croutons in a nonstick skillet over medium heat for 4 to 5 minutes, stirring occasionally. It’s okay if the char on them becomes uneven. Some sides should be crunchy and some soft still. Remove and set aside.

2. Stage

Cook the bacon: Add chopped bacon to a large pot over medium heat. Cook until fat renders out and bacon is crispy. Transfer the bacon to a plate lined with a paper towel and set aside as a topping for the soup. Reserve the bacon grease in the pot.

3. Stage

Make the soup: Add onion, celery, carrots, and parsnip to pot. Season with salt and pepper and cook until vegetables soften, 3 to 4 minutes. Stir in flour, cook for another minute, then add broth and milk. Slowly stir. Bring to a slight simmer, then add potatoes and simmer for about 15 minutes, or until potatoes are very tender.

4. Stage

Blend half of the soup: When potatoes are very tender, remove half of the soup from the pot and let cool briefly. Blend until smooth and return to the pot, stirring it into the non-blended soup base. Alternatively , blend half the soup directly in the pot with an immersion blender; be careful not to over-blend! Some chunks are good. Taste the soup and adjust seasoning to your liking. Keep warm until serving.

5. Stage

Serve: Serve the soup topped with fresh chives, crispy reserved bacon, and skillet croutons. Leftover soup keeps well in the fridge for up to a week, or you can freeze it for 3 months. Reheat gently on the stove with a splash of water.