Creamy Potato Soup with Bacon
Made in just one pot for a comforting gluten-free soup!
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Servings: 4 bowls
Equipment
- dutch oven
- immersion blender blender or masher
Ingredients
- 5 slices bacon
- 5 potatoes peeled, diced into bite-sized pieces
- 1 cup baby carrots (peeled) diced
- 1 cup celery diced
- 2 cloves garlic minced
- 4 cups vegetable or chicken broth low-sodium
- ½ tsp dried parsley
- ¾ tsp salt
- ½ tsp pepper
- 1½ cups milk
- ½ cup heavy cream
Toppings
- shredded cheddar cheese
- chives
Instructions
Cook the Bacon
- Cut the bacon into bite-sized pieces. Heat a dutch oven on medium heat. Once hot, spray the pan with nonstick cooking spray then add the bacon pieces. Cook the bacon on both sides until crispy.Transfer to a paper towel-lined plate and set aside. Drain most of the excess grease from the pan.
- Add potatoes, carrots, and celery. Stir and cook for a couple of minutes. Add the garlic and cook until fragrant. Add the broth, parsley, salt, and pepper. Stir and bring the mixture to a boil. Cook until the vegetables are tender.
- Once the vegetables are tender, reduce the heat to a simmer. Add milk and heavy cream.Use an immersion blender (masher or blender) to carefully puree about half of the mixture. Simmer for 10-15 minutes to allow the soup to thicken.
- Serve soup with crispy bacon, shredded cheddar cheese, and chives.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.