POTATO SOUP WITH BACON AND ASPARAGUS
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.
Provided by Chairman James
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- 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.
- Stir onion, garlic, and salt into the hot skillet and cook and stir until fragrant, 2 to 3 minutes. Remove from heat.
- 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.
- 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.
- Transfer cooked potatoes to a soup pot and mash them with a potato masher, leaving some potato chunks for texture.
- 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.
- 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.
- Sprinkle soup with chives to serve.
Nutrition Facts : Calories 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, Sodium 636.7 mg, Sugar 3.3 g
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