Christina's Creamy Potato and Bacon Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 162.8
  • Total Fat: 3.2 g
  • Cholesterol: 7.2 mg
  • Sodium: 640.2 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 4.3 g
  • Protein: 5.5 g

View full nutritional breakdown of Christina's Creamy Potato and Bacon Soup calories by ingredient


Introduction

The Soup is Dairy Free, but still thick and creamy. The broth is made from vegetables, and has an amazing flavor. I have always gotten wonderful reviews of it when taken to parties. The Soup is Dairy Free, but still thick and creamy. The broth is made from vegetables, and has an amazing flavor. I have always gotten wonderful reviews of it when taken to parties.
Number of Servings: 15

Ingredients

    12 White or Red Potatoes
    12 cups chicken stock
    6 carrots
    1 onion
    6 celery stalks
    1 pound bacon

Tips

You may wish to put the cooked vegetables in refrigerator to speed up the cooling process, before pureeing.


Directions

Cook 6 potatos, 4 carrots, onion, and 4 celery stalks in chicken stock until tender. While these are cooking, dice and boil the other 6 potatoes, 2 carrots, and 2 celery stalks. Cut bacon in 1 inch strips, and fry. Let Vegetables in chicken stock cool slightly, then puree in the blender. After pureed, return to pot, add remaning cooked vegetables and bacon. Simmer 10 minutes.
Makes about 15 (2 cup) servings