Creamy Potato Soup #SoupSaturdaySwappers

This creamy, delicious potato soup is ready to serve in under  half an hour and hearty enough to be a main course.  

The Soup Saturday Swappers are sharing soups starring Potatoes today.......

I am hosting this month and I asked the others to join me in sharing Potato Soup recipes.  I chose this topic so that I could share this amazing recipe with you, my readers, after serving it up as part of my St. Pat's celebration last month.

I am anxious to see what potato soups the others are sharing with us today........

• A Day in the Life on the Farm: Creamy Potato Soup 
• Magical Ingredients: Easy Cabbage and Potato Soup 
• Sneha’s Recipe: Loaded Veggie & Potato Soup In a Bread Bowl 
• Karen’s Kitchen Stories : Scandinavian-Style Fish and Potato Soup

You could even make this soup using any leftover mashed potatoes if you are serving them for Easter dinner tomorrow, just stir them into the hot stock and skip the puree step.  This soup would be great paired with a leftover ham sandwich.

Soups, Potatoes, Creamy, Quick, Easy, Under 30 minutes

Soup

American

Yield: 4 servings

Author: A Day in the Life on the Farm

Creamy Potato Soup

This creamy, delicious potato soup is ready to serve in under an hour and hearty enough to be a main course.

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 4 slices thick cut bacon, diced
• 1 medium onion, chopped
• 2 stalks celery, diced
• 4 russet potatoes, peeled and diced
• salt and pepper, to taste
• 2 (14 oz) cans chicken broth
• 1/2 c. light cream
• shredded cheddar cheese for garnish, if desired

Instructions

1. Cook the bacon in a large pot until crisp. Remove bacon and set aside on a paper towel lined plate to drain. Discard all but 2 Tablespoons of the bacon grease.
2. Add the onion and celery to the pot with the remaining bacon grease. Season with salt and pepper and cook over medium heat for a couple of minutes.
3. Increase the heat to high and add the potatoes and chicken broth to the pot. Bring to a boil, reduce heat to medium low and cook until potatoes are fork tender.
4. Using an immersion blender or heavy duty blender, puree soup to desired consistency. Stir in the cream and gently warm through.
5. Divide into 4 bowls and sprinkle with the reserved bacon and cheese, if using.

Notes

Adapted from a recipe found at Easy Healthy Recipes

Nutrition Facts

Calories

567.49

Fat (grams)

31.46

Sat. Fat (grams)

13.51

Carbs (grams)

43.75

Fiber (grams)

3.56

Net carbs

40.18

Sugar (grams)

2.81

Protein (grams)

28.01

Sodium (milligrams)

679.8

Cholesterol (grams)

96.17

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