Sweet Pea Soup with Bacon

Half-and-half and refrigerated potatoes add creamy, rich texture to this soup, while the bacon provides crunch and smoky flavor.

Yield: 6 servings (serving size: 1 cup soup and 1 tablespoon bacon)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 194
  • Calories from fat: 0.0%
  • Fat: 7.9g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1g
  • Protein: 9.7g
  • Carbohydrate: 20g
  • Fiber: 4g
  • Cholesterol: 13mg
  • Iron: 1.4mg
  • Sodium: 673mg
  • Calcium: 31mg

Ingredients

  • 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

Preparation

  1. 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. 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.
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