Easy Potato Soup With Bacon
Ingredients
- 6 strips bacon
- 1 small yellow onion
- 2 stalks celery
- 2 medium carrots,
- 1 parsnip parsnip
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups whole milk
- 3 cups) Yukon Gold
- chives chives chives
- 2 cups bread
- 2 tablespoons olive oil
- 1/4 teaspoon dried thyme
- 1 pinch salt and freshly ground black pepper
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Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Source
Original recipe: View Original