Advertisement

Potato Soup with Bacon and Scallions

Makes 8 servings

If you’re able to enjoy cheese, top each serving of soup with shredded sharp Cheddar cheese.

Advertisement
Advertisement
Advertisement

Ingredients

  • 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

Instructions

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.

Advertisement
Advertisement

Top each serving of potato soup with green onions and reserved crumbled bacon.

Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement