I was drawn to this recipe for two reasons: first, it's a lower fat version of the potato soup recipes I've found online. Second, I was given hoards of potatoes from my mother-in-law (thanks U.E!) and needed a use for them. Delicious with a nice green salad and a collection of toppings such as bacon bits, grated cheddar and green onions.
- 2 slices of bacon
- 1 T butter
- pinch of red pepper flakes
- 2 garlic cloves
- 2 medium onions
- 3 stalks of celery
- 6 medium potatoes
- 6 cups chicken stock
- 1 1/2 cups skim milk
- 2 bay leaves
- 1/2 t dried thyme
- salt and pepper to taste
- cheddar cheese, sliced green onions, etc for garnish
In a large saucepan over medium heat, cook the bacon until cooked through and browned. Remove from pan, crumble and set aside.
Add butter to the bacon grease and melt. Add the red pepper flakes and garlic, cooking until fragrant, about 3 minutes. Add the onions and celery cooking the veggies for about 7 minutes or until tender.
Add in the potatoes, stock, milk, thyme, salt and pepper and bring to a boil. Reduce the heat and simmer for about 30 minutes or until the potatoes are very tender.
Blend the soup using an immersion blender, food processor or stand alone blender. I pureed my first batch and enjoyed the velvety texture. Stir in the Greek yoghurt.
Ladle the soup into bowls and top with bacon bits and other desired toppings.