Potato Soup With Chicken Broth
This Easy Potato Soup with chicken broth is made with smart ingredient choices like bacon, herbs and spices, and tangy Greek yogurt for a cozy meal with an upscale touch.
Ingredients
- 4 slices smoked bacon chopped
- 1 small white onion chopped
- 1 cup chopped celery
- 4 garlic cloves minced
- 1 ½ teaspoons kosher salt
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ¼ teaspoon smoked paprika
- Pinch nutmeg
- 1 ½ pounds russet potatoes peeled and cut into 1-inch cubes
- 4 cups chicken broth
- 1 bay leaf
- ¼ cup Greek yogurt
- ¼ cup half and half
- 4 green onions thinly sliced
- 1 cup shredded sharp cheddar cheese
Instructions
- Add bacon to large pot and cook over medium heat 5 to 7 minutes or until crisp, stirring frequently. Use slotted spoon to transfer bacon to paper-towel lined plate and set aside. Leave bacon drippings in pot.
- Add white onion and celery to pot and increase heat to medium-high. Cook 8 to 10 minutes or until softened, stirring occasionally.
- Add garlic, salt, thyme, pepper, paprika and nutmeg and cook 1 minute, stirring constantly.
- Add potatoes, broth and bay leaf. Heat to boiling over medium-high heat, then reduce heat to medium-low, cover and cook 16 to 18 minutes or until potatoes are very tender. Remove bay leaf and discard.
- Remove from heat and transfer to blender or food processor and puree until soup is smooth.
- Return soup to pot over medium-low heat and stir in Greek yogurt and half and half. Cook 3 to 5 minutes or until yogurt completely melts into soup, stirring frequently.
- Serve garnished with green onions, cheese, and reserved bacon. Makes about 8 cups soup.
Notes
I usually love an immersion blender for pureed soups, but for this soup, I found that an immersion blender simply takes too long to get the soup nice and smooth. Transferring it to a blender is actually quicker, even including washing the blender.
Calories: 271kcal, Carbohydrates: 26g, Protein: 11g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 36mg, Sodium: 1414mg, Potassium: 675mg, Fiber: 2g, Sugar: 3g, Vitamin A: 436IU, Vitamin C: 11mg, Calcium: 198mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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