Tuesday, February 9, 2010

Creamy Potato Soup with Bacon

Prep: 10 mins
Cook: 30 mins
Serves: 6

  • 6 slices bacon (about 6-oz.), cut into 1-inch pieces
  • 1 onion, diced
  • 1 clove garlic, chopped
  • 1/4 tsp. dried thyme
  • 3 baking potatoes (about 2 lb. total), peeled and cut into 1/2-inch pieces
  • 3 1/2 cups low-sodium chicken broth
  • 1 cup sour cream
  • Salt and pepper
  • 2 Tbsp. minced fresh chives
1.) In a large pot over medium-high heat, cook bacon, stirring occasionally until crisp and browned, 6 to 8 minutes. Transfer to paper towels to drain. When cool enough to handle, crumble.

2.) Discard all but 2 Tbsp. fat and return pot to medium heat. Add onion, garlic and thyme and saute until onion is soft, about 7 minutes. Add potatoes and broth; bring to a boil. Reduce heat to low; simmer until potatoes are tender, 12 to 15 minutes. Working in batches, process in blender with sour cream until smooth. Seasn with salt and pepper.

3.) Ladle soup into bowls and top with chives and bacon.

Per serving: 275 Cal., 13g Fat (7g Sat.), 42mg Chol., 4g Fiber, 10g Pro., 29g Carb., 877mg Sod.

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