Potato Soup



  • 6 slices bacon, chopped
  • 1 tablespoon olive oil
  • 1 onion, finely chopped (about 1 cup)
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • Salt and pepper
  • 3 baking potatoes (about 1 1/2 lbs.), peeled, cut into 1-inch chunks
  • 3 cups low-sodium chicken broth
  • 1/2 cup milk
  • 4 ounces cream cheese, at room temperature

How to Make It

Step 1


In a large skillet, cook bacon over medium heat, turning frequently, until browned and crisp, 10 to 12 minutes. Transfer bacon to paper towels to drain. Once bacon has cooled, crumble.

Step 2

Warm oil in a large pot over medium heat. Add onion, carrots and celery. Season with salt and pepper. Cook, stirring often, until vegetables have softened, approximately 5 minutes. Add potatoes and broth. Bring to a boil over high heat; reduce heat to medium-low and simmer. Cook until potatoes are tender, about 12 minutes. Using an immersion blender, puree soup until smooth.

Step 3

Over medium heat, whisk milk and cream cheese into soup, stirring constantly until cream cheese has fully melted, about 4 minutes. Season with salt and pepper, if desired. Divide among 4 bowls, then top with bacon.

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