Potato Soup with Bacon and Asparagus recipe
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Ingredients
- 4 slices of thickly-cut bacon 1 small onion, finely chopped 3 cloves garlic, minced 1 teaspoon salt 1 pound fresh asparagus, trimmed and cut into 1-inch pieces 3 pounds russet potatoes, peeled and quartered 2 cups low-fat milk 1 teaspoon ground black pepper ¼ cup chopped fresh chives
Nutrition Info
- 282.6 caloriescarbohydrate: 50 gcholesterol: 12.4 mgfat: 4.6 gfiber: 4.9 gprotein: 12.8 gsaturatedFat: 1.7 gservingSize: -sodium: 636.7 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Potato Soup with Bacon and Asparagus
Directions
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Place bacon slices into a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a plate lined with paper towels to drain.
Stir onion, garlic, and salt into the hot skillet and cook and stir until fragrant, 2 to 3 minutes. Remove from heat.
Bring a large saucepan of water to a boil and stir in the asparagus, reduce heat to medium-low and simmer until asparagus are softened but still bright green, 5 to 8 minutes. Drain asparagus and set aside.
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes, drain.
Transfer cooked potatoes to a soup pot and mash them with a potato masher, leaving some potato chunks for texture.
Pour milk into a microwave-safe bowl and heat on high setting until the milk is hot, 1 to 3 minutes, stir milk occasionally as it heats. Pour hot milk into the potatoes and stir to combine.
Place soup over medium-low heat. Crumble bacon slices and stir bacon and the onion mixture into the soup, heat to a simmer and cook, stirring often, until soup thickens, 5 to 10 minutes.
Sprinkle soup with chives to serve.