Creamy Cheesy Potato Carrot Soup Just a Little Bit of Bacon

Creamy Cheesy Potato Carrot Soup  Just a Little Bit of Bacon

There are many ways to indulge in potato soup without sacrificing your figure. Eat it as a side dish, not a main course. Have a cup of soup along with a sandwich or a large salad. IF you can stop at just a cup. Im making a large batch of roasted broccoli and cauliflowertonight, to go with this soup. o the veggies should help me fill up and not eat morethan one serving.

Be sure to be generouswith the seasonings for this soup. Potatoes need salt, in my opinion. If you dont use enough, it will be bland. My method is to season in layers. I add a little with the veggies, then a little more when I add the potatoes, and then test it again after adding the milk and cheese. The key is tasting it as you go along, so that you can get just the right amount.

Calories: 442kcal Carbohydrates: 46g Protein: 15g Fat: 22g Saturated Fat: 11g Cholesterol: 58mg Sodium: 966mg Potassium: 1210mg Fiber: 3g Sugar: 7g Vitamin A: 3605IU Vitamin C: 23. mg Calcium: 263mg Iron: 2. mg

Who can resist a creamy potato bacon combination? As tasty as it is, however, even this soup has been created to be a smart-choice alternative to a cream-based soup. Onion, carrots and celery are sauteed in butter and garlic to infuse flavour as the soup base. Chunks of oven-charred bacon complement the potatoes sweetness, while our Raw Carrot kitchen secret to creating the perfect creaminess guarantees this soup to be a crowd-pleaser. Check out our website for detailed nutritional information.

Its a comforting soup, too creamy soups always are. And, while it keeps well in the refrigerator, it separates on freezing so you either need to put up with that or re-blend it after defrosting. Of course, then youll want to garnish with more bacon but, hey, more bacon is a good thing!

Start by dicing the bacon. If youve got the time, freezing it for 10 minutes before dicing makes it super easy to get even pieces. No patience for such things? Then be sure to use a very sharp knife so you dont tear the bacon as you cut. Depending on the size of your pan you might need to fry it in batches, transferring each bath to a plate lined with paper towels so it can drain while you cook the rest.

Next up is a little bit of leafy greens not enough to overwhelm you, just enough to back up all that sweetness with a touch of green earthiness. I like kale, but spinach works delightfully well too. The final flourish is that crispy bacon thats been hanging out and waiting for you, and its salty-crunchiness is the perfect partner for the soft sweet potato it accompanies.

The sweet taste of potatoes encounters the savoury flavour of bacon, and reaches perfection with the addition of leek and carrot: a concentration of flavour that is truly unique. Then all you need is a dash of black pepper and voil, an authentic gourmet creation and a special treat for all occasions.

First of all, carefully clean the potato, carrot and leek: peel and dice the potato, cut the carrots into rounds and, finally, slice the leek finely. Heat the extra virgin olive oil in a saucepan, gently fry the bacon and when ready, transfer to a plate. Now gently fry the leek on a low heat and only raise the heat when you are ready to add the potatoes and carrots. Pour over half a litre of hot water. Bring to the boil again and then reduce the heat and cook for a further thirty minutes.

Meanwhile, in a large pot or Dutch oven, brown the bacon until crispy. Remove bacon from pot with slotted spoon and set aside. Reserve 2 tablespoons of bacon drippings in the pot. Add onion and garlic to the pot and saut until onions are translucent and tender, about 5-7 minutes. Add chicken stock to the pot and bring to a simmer.

This looked so good that I bought roasted a turkey thigh along with some big russet potatoes while I was cooking something else, then used that for the soup. Like others, I strongly recommend cooking your celery/carrot/onion mixture for a good 20 minutes in the broth before adding the potato. It really needs to get soft. And it's best to throw those vegetables in a food chopper to get them small. I also added smoked paprika to rev up the bacon taste.  

My family enjoyed this turkey potato soup! We used leftover barbecued turkey which I shredded. Mums nepatinka kubuotas kalakutiena sriuba kitą kartą aš virti veggies šiek tiek ilgiau - 10-12 minučių - kaip man patinka mano daržovės minkšta sriuba. Aš taip pat galėčiau pridėti šiek tiek daugiau koše bulvių taip pat, kaip man patiko, kaip ji padarė sriuba sklandžiai ir kreminės :. Aš tikrai padarysiu šią sriubą dar kartą .. Ummy!

Tai yra nuostabi ir labai lanksti. Naudojami likusieji kepti saldžiosios bulvės kartu su košu, pridėjo kai kuriuos grybus, naudojamus "Pancetta" ir pridėjo kai kuriuos kapotų raudonųjų paprikos spalvų. Bulvės buvo lygios ir kreminės be riebalų. Tai yra "valdytojas" ir aš myliu papildymus, kuriuos kiti Reviewers siūloma.


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