Potato Bacon Soup
6 slices center cut bacon, chopped into small pieces
1 tsp olive oil
2 small onions, diced
2 pounds potatoes, diced
4 cups vegetable broth (I used two bouillon cubes dissolved in 4 cups of hot water because that’s what I had)
2 cups 1% milk
salt and pepper to taste
In a large stock pot, fry up the bacon over medium heat until crisp, about 5-8 minutes. Drain off fat and remove bacon bits to a plate covered in two paper towels to drain. Wipe out the pan with paper towels, but do not wash.
Add the olive oil and heat pan over medium low. Add the onions and stir. Sprinkle in about 1/4 tsp of sea salt to get the onions to sweat out their lovely juices. Saute onions until they begin to soften, but do not let them brown.
Into the hot pan with the onions, add about a cup of the vegetable broth. Scrape up all the fond and deglaze the pan. Let the broth cook out for about 2 minutes, stirring continuously. Add the rest of the broth and the potatoes. Bring to a bubble over medium high heat and the reduce back to medium. Cook covered until the potatoes are soft, around 20 minutes.
Measure out your milk and, if it’s cold, add a few scoops of the hot broth to it to bring it to temperature. Add it to the soup and stir to combine.
Add two thirds of the bacon bits to the soup.
Using an immersion blender, regular blender, or food processor, blend the soup to a smooth consistency. This is key. Because the soup has neither cream nor butter, this step really creates a velvety mouthfeel without added butterfat.
Makes 6 servings. Top with reserved bacon bits and some cheese, if desired.
Weight Watchers Points Plus– 5 per 1.5 cup serving