Published February 22, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 6
Total Time: 35 min
Prep Time: 10 min | Cook Time: 25 min
Yukon Gold potatoes are known for their creamy, buttery taste and texture. They're great roasted, pan-fried, and especially simmered, like in this great-tasting soup.
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Serving size: |
approx. 1 1/2 cups |
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Calories per serving: |
206 |
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Total Fat 3.8g |
6% |
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Sodium 634mg |
26% |
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Serving size: |
approx. 1 1/2 cups |
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Calories per serving: |
206 |
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% Daily Value* |
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Total Fat 3.8g |
6% |
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Saturated Fat 1.9g |
10% |
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Sodium 634mg |
26% |
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Total Carbohydrate 35.0g |
12% |
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Protein 8.7g |
12% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 4 slices turkey bacon, chopped
- Vegetable cooking spray
- 1 onion, chopped
- 1 teaspoon garlic, minced
- 2 lbs. Yukon Gold potatoes, peeled and cubed
- Freshly cracked black pepper, to taste
- 4 cups hot 1% milk, as needed
- 1 tablespoon chopped fresh rosemary
Step by Step:
- In a large Dutch oven or stockpot sprayed with cooking spray, cook chopped bacon until crisp. Remove bacon and set on paper towel. Add onion to pan and cook 3 minutes or until translucent. Add garlic and cook 30 seconds. Place potatoes and chopped onion in a deep stock pan and add water, just to cover them. Bring to a boil and cook until tender.
- Drain potatoes, reserving 2 cups cooking liquid. Add liquid to blender and add 2 cups of potatoes and puree until smooth. Add puree to potatoes and stir to combine.
- Slowly add hot milk a cup at a time until desired consistency is achieved. Return pan to medium heat, stir in rosemary, and bring mixture to a simmer, stirring constantly. Serve immediately and garnish with reserved bacon.
