Sweet Pea Soup with Bacon

Sweet Pea Soup with Bacon Recipe
Oxmoor House
Half-and-half and refrigerated potatoes add creamy, rich texture to this soup, while the bacon provides crunch and smoky flavor.


6 servings (serving size: 1 cup soup and 1 tablespoon bacon)

Recipe from

Recipe Time

Prep: 5 Minutes
Cook: 35 Minutes

Nutritional Information

Calories 194
Caloriesfromfat 0.0 %
Fat 7.9 g
Satfat 2.8 g
Monofat 3.4 g
Polyfat 1 g
Protein 9.7 g
Carbohydrate 20 g
Fiber 4 g
Cholesterol 13 mg
Iron 1.4 mg
Sodium 673 mg
Calcium 31 mg


6 slices lower-sodium bacon
1 1/2 cups refrigerated diced potatoes with onions (such as Simply Potatoes)
4 cups fat-free, less-sodium chicken broth
1 (16-ounce) package frozen petite green peas
1/2 cup fat-free half-and-half
1/4 teaspoon freshly ground black pepper


1. Cook bacon in a large Dutch oven over medium-high heat 8 minutes or until crisp. Drain bacon on a paper towel; crumble. Reserve 2 tablespoons drippings in pan; discard excess drippings.

2. Add potatoes to drippings in pan, and sauté 5 minutes or until slightly brown. Add broth and peas to pan; bring to a boil. Cover, reduce heat to medium-low, and simmer 15 minutes. Place 4 1/2 cups soup in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed soup to pan; add half-and-half and pepper. Heat 4 minutes or until thoroughly heated. Ladle soup evenly into 6 bowls, and top evenly with crumbled bacon.


Cooking Light Fresh Food Fast Weeknight Meals

March 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note