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:
covered percent of daily need
