Potato Soup with Bacon and Asparagus recipe

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Ingredients

4 slices of thickly-cut bacon
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon salt
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
3 pounds russet potatoes, peeled and quartered
2 cups low-fat milk
1 teaspoon ground black pepper
¼ cup chopped fresh chives

Nutrition Info

282.6 calories
carbohydrate: 50 g
cholesterol: 12.4 mg
fat: 4.6 g
fiber: 4.9 g
protein: 12.8 g
saturatedFat: 1.7 g
servingSize: -
sodium: 636.7 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place bacon slices into a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a plate lined with paper towels to drain.

  2. Stir onion, garlic, and salt into the hot skillet and cook and stir until fragrant, 2 to 3 minutes. Remove from heat.

  3. Bring a large saucepan of water to a boil and stir in the asparagus, reduce heat to medium-low and simmer until asparagus are softened but still bright green, 5 to 8 minutes. Drain asparagus and set aside.

  4. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes, drain.

  5. Transfer cooked potatoes to a soup pot and mash them with a potato masher, leaving some potato chunks for texture.

  6. Pour milk into a microwave-safe bowl and heat on high setting until the milk is hot, 1 to 3 minutes, stir milk occasionally as it heats. Pour hot milk into the potatoes and stir to combine.

  7. Place soup over medium-low heat. Crumble bacon slices and stir bacon and the onion mixture into the soup, heat to a simmer and cook, stirring often, until soup thickens, 5 to 10 minutes.

  8. Sprinkle soup with chives to serve.

Recipe Yield

6 recipes

Recipe Note

This goes great with crusty bread and a nice salad. It also works well with a sandwich. You can add more vegetables if you like, along with some chicken stock. To make it thicker, add a half cup of instant mashed potato flakes.

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