Creamy Potato, Bacon & Greens Soup

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🥔 Creamy Potato, Bacon & Greens Soup

Description

This Creamy Potato, Bacon & Greens Soup is rich, comforting, and deeply satisfying. Silky potatoes form the base, crispy bacon adds smoky depth, and tender greens balance everything with freshness. It’s the kind of soup that feels indulgent yet nourishing—perfect for chilly evenings, meal prep, or when you want something hearty without being heavy.

⏱ Time & Yield

  • Prep Time: 15 minutes

  • Cook Time: 35 minutes

  • Total Time: ~50 minutes

  • Servings: 4–6 servings

🛒 Ingredients

Main Ingredients

  • 6 slices bacon, chopped

  • 1 tbsp butter or olive oil (if needed)

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 4 cups potatoes, peeled and diced (Yukon Gold or Russet)

  • 4 cups chicken or vegetable broth

  • 1 cup heavy cream (or half-and-half)

  • 2 cups chopped greens (kale, spinach, Swiss chard, or collards)

  • ½ tsp salt (adjust to taste)

  • ½ tsp black pepper

  • ¼ tsp smoked paprika (optional but recommended)

Optional Add-Ins

  • ½ cup grated cheddar or Parmesan

  • ¼ tsp red pepper flakes

  • Fresh thyme or parsley for garnish

👩‍🍳 Instructions

  1. Cook the Bacon
    In a large pot or Dutch oven over medium heat, cook bacon until crispy. Remove with a slotted spoon and set aside. Leave about 1–2 tablespoons of bacon fat in the pot.

  2. Sauté Aromatics
    Add onion to the pot and sauté for 4–5 minutes until soft. Add garlic and cook for 30 seconds until fragrant.

  3. Add Potatoes & Broth
    Stir in diced potatoes, broth, salt, pepper, and smoked paprika. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are fork-tender.

  4. Blend (Optional)
    For a creamy texture, use an immersion blender to partially blend the soup. Leave some potato chunks for body, or blend fully if you prefer it smooth.

  5. Finish the Soup
    Stir in cream and greens. Simmer 3–5 minutes until greens are wilted and tender.

  6. Serve
    Top with crispy bacon, cheese, herbs, or extra pepper. Serve hot.

📝 Notes

  • Spinach wilts fastest; kale and collards need slightly longer cooking.

  • Yukon Gold potatoes create the creamiest texture naturally.

  • Blending only part of the soup keeps it rustic and hearty.

💡 Tips for Best Results

  • Don’t over-boil after adding cream—it can separate.

  • Season at the end once bacon is added; bacon adds saltiness.

  • For thicker soup, mash some potatoes instead of blending.

  • Make it dairy-free: use coconut milk or cashew cream.

🥗 Nutritional Information (Approx. Per Serving)

(Based on 6 servings)

  • Calories: ~320

  • Protein: 10g

  • Fat: 22g

  • Carbohydrates: 22g

  • Fiber: 3g

  • Sodium: ~750mg

(Values vary depending on cream and bacon used)

🌟 Health Benefits

  • Potatoes: Provide potassium, vitamin C, and sustained energy

  • Greens: Rich in iron, fiber, and antioxidants

  • Bacon (in moderation): Adds protein and satisfying flavor

  • Homemade soup: Fewer preservatives, customizable nutrition

❓ Q & A

Q: Can I make this ahead of time?
A: Yes! It keeps well in the fridge for up to 4 days.

Q: Can I freeze it?
A: Freeze before adding cream for best texture. Add cream when reheating.

Q: What greens work best?
A: Kale and Swiss chard for structure; spinach for a softer finish.

Q: Can I make it vegetarian?
A: Absolutely—skip bacon, use olive oil, and vegetable broth. Add smoked paprika for depth.

Q: How can I make it thicker?
A: Blend more of the soup or add a small slurry of cornstarch and broth.

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