Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Name: Lynsee KesslerAge: 30Job: HomemakerHometown: Bennett, Colo.Also at her table: Her husband, Nathan, and their sons, Isaiah and Eli

Lynsee Kessler, Bennett, Colo.
Recipe by MyRecipes November 2015

Gallery

Antonis Achilleos

Recipe Summary

hands-on:
25 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, cook bacon over medium heat, turning frequently, until browned and crisp, 10 to 12 minutes. Transfer bacon to paper towels to drain. Once bacon has cooled, crumble.

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  • Warm oil in a large pot over medium heat. Add onion, carrots and celery. Season with salt and pepper. Cook, stirring often, until vegetables have softened, approximately 5 minutes. Add potatoes and broth. Bring to a boil over high heat; reduce heat to medium-low and simmer. Cook until potatoes are tender, about 12 minutes. Using an immersion blender, puree soup until smooth.

  • Over medium heat, whisk milk and cream cheese into soup, stirring constantly until cream cheese has fully melted, about 4 minutes. Season with salt and pepper, if desired. Divide among 4 bowls, then top with bacon.

Nutrition Facts

540 calories; fat 35g; saturated fat 13g; protein 16g; carbohydrates 43g; fiber 4g; cholesterol 64mg; sodium 723mg.
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