Creamy Potato Soup with Beer and Bacon

Creamy Potato Soup with Beer and Bacon takes about 8 hours and 15 minutes from beginning to end. One serving contains 320 calories, 13g of protein, and 16g of fat. For $1.81 per serving, you get a main course that serves 10. A mixture of heavy cream, chicken stock, kosher salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Creative Culinary. 45 people found this recipe to be tasty and satisfying. It will be a hit at your Father's Day event. It is a good option if you're following a gluten free diet. Overall, this recipe earns a pretty good spoonacular score of 72%. Similar recipes are Beer Bacon Cheddar Apple Celeriac Sweet Potato Soup, Smoky Pumpkin Beer and Cheddar Potato Soup with Candied Bacon Popcorn, and Creamy Potato and Bacon Soup.

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 480 minutes

 

Ingredients:

1 lb (about 6 cups) baby spinach leaves

1 12-oz can of Pale Beer

1 teaspoon black pepper

8 cups Swanson® Organic Free-Range Chicken Stock

4 garlic cloves, minced

1/2 cup heavy cream

1 teaspoon kosher salt

1 medium-size onion, chopped (about 1 1/2 cups)

1/4 cup Parmesan cheese (I used a rind I had saved but without one I would add the cheese)

6 thick-cut bacon slices

8 thyme sprigs

3 pounds Yukon Gold potatoes, peeled and chopped

Equipment:

slow cooker

immersion blender

blender

frying pan

paper towels

Cooking instruction summary:

Combine the Swanson Organic Free-Range Chicken Stock, beer, potatoes, onion, garlic, thyme sprigs, Parmesan, salt, and pepper in a 6-quart slow cooker. Cover and cook on LOW until vegetables are very soft, approximately 6-8 hours.Remove and discard thyme sprigs. Add cream, and stir until combined.Process soup using an immersion blender until smooth. (See notes for using a regular blender)Just before serving, cook bacon in a non-stick skillet over medium heat until crisp, 6 to 8 minutes. Drain bacon using paper towels and reserve the drippings in pan.Add the spinach to the skillet; increase heat to medium-high, and cook, stirring occasionally, until wilted and beginning to brown just around edges, about 3 minutes.Crumble bacon. Serve soup topped with wilted spinach and bacon.

 

Step by step:


1. Combine the Swanson Organic Free-Range Chicken Stock, beer, potatoes, onion, garlic, thyme sprigs, Parmesan, salt, and pepper in a 6-quart slow cooker. Cover and cook on LOW until vegetables are very soft, approximately 6-8 hours.

2. Remove and discard thyme sprigs.

3. Add cream, and stir until combined.Process soup using an immersion blender until smooth. (See notes for using a regular blender)Just before serving, cook bacon in a non-stick skillet over medium heat until crisp, 6 to 8 minutes.

4. Drain bacon using paper towels and reserve the drippings in pan.

5. Add the spinach to the skillet; increase heat to medium-high, and cook, stirring occasionally, until wilted and beginning to brown just around edges, about 3 minutes.Crumble bacon.

6. Serve soup topped with wilted spinach and bacon.


Nutrition Information:

Quickview
346k Calories
12g Protein
16g Total Fat
36g Carbs
18% Health Score
Limit These
Calories
346k
17%

Fat
16g
25%

  Saturated Fat
6g
42%

Carbohydrates
36g
12%

  Sugar
5g
6%

Cholesterol
38mg
13%

Sodium
719mg
31%

Alcohol
1g
7%

Get Enough Of These
Protein
12g
25%

Vitamin K
90µg
86%

Vitamin C
35mg
43%

Vitamin A
1938IU
39%

Vitamin B6
0.68mg
34%

Vitamin B3
5mg
29%

Potassium
985mg
28%

Manganese
0.47mg
23%

Phosphorus
208mg
21%

Folate
73µg
18%

Vitamin B1
0.27mg
18%

Vitamin B2
0.3mg
18%

Magnesium
64mg
16%

Fiber
3g
16%

Copper
0.31mg
15%

Selenium
10µg
15%

Iron
2mg
13%

Calcium
91mg
9%

Zinc
1mg
8%

Vitamin B5
0.63mg
6%

Vitamin E
0.67mg
4%

Vitamin B12
0.17µg
3%

Vitamin D
0.18µg
1%

covered percent of daily need
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