Makes 8 servings
If you’re able to enjoy cheese, top each serving of soup with shredded sharp Cheddar cheese.
- 3 strips uncooked bacon
- 1 cup chopped celery
- ½ cup chopped onion
- 1 (20-ounce) package refrigerated diced potatoes with onion
- 4 cups unsweetened plain soymilk
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- ½ teaspoon ground nutmeg
- 4 green onions, chopped
Cook bacon in a Dutch oven over medium heat 10 minutes or until crisp. Remove bacon from pan, reserving drippings; crumble and set aside.
Add celery and onion to bacon drippings in Dutch oven. Cook over medium-high heat 5 minutes or until tender. Add potatoes and next 4 ingredients. Bring to a boil. Cover, reduce heat, and simmer 45 minutes or until vegetables are tender.
Top each serving of potato soup with green onions and reserved crumbled bacon.