Potato Bacon Soup
When it’s 7 degrees and dark outside, its hard to de-quilt and get the day going. Add two additional humans on to the morning routine, and it’s no wonder I need a cup of jet fuel to begin my winter mornings.
Jet-fuel consumed, today we were all craving creamy, comfort food. We’ve had a Swanson’s (Campbell Soup Company) Potato Soup Mix in our pantry and thought it would work perfect on this uber cold day!
Going into it, expectations were very low. Premixed soup bases can be overly salty, high in calories, or lack overall flavor.
This mix NAILED IT. Fair sodium, no msg, low 90 calories and hearty. Taste was SPOT ON!
Have you ever had creamy potato soup at a restaurant and thought, “If I could make this at home….mmmmmm.” This mix is THAT soup. Amazing.
Prep time was about 8 minutes including pulling out the dutch oven (or 10 cup large kettle), cubing the potatoes and rendering the fat off the bacon. Easy and fast. Then the soup just simmers for 30 minutes until the potatoes are soft. You can use whatever potato you have, I used russet baking potatoes since I have a whole big bag of them right now.
We would make this again. It fed the 4 of us tonight, plus we have about 3, one cup servings left. Each serving is 90 calories. If you want to lighten it up, use milk instead of cream, although your consistency will not be as thick. You could also omit the milk and cream altogether. I sampled it before I added the cream, and it was delicious without it.
Enjoy! Clean bowl club tonight!