Description
This hearty potato soup is a nod to the resourcefulness needed during the Great Depression, enhanced with turkey bacon for a modern twist.
Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 cup turkey bacon, diced
- 1 medium onion, chopped
- 4 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter
- 1 tablespoon fresh parsley, chopped
Instructions
- In a large pot, cook the turkey bacon over medium heat until crispy. Remove and set aside.
- Add the onion to the pot and sauté until translucent.
- Add diced potatoes and chicken broth to the pot. Bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in milk, salt, and pepper. Cook for an additional 5 minutes.
- Use a potato masher to mash some of the potatoes for a creamy texture.
- Stir in the cooked turkey bacon and butter. Mix well and garnish with parsley before serving.
Notes
- For a vegan option, substitute turkey bacon with coconut oil and use vegetable broth.
- This soup can be blended for a smoother consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg