A hearty family favorite
Ingredients
Ingredient | Amount |
---|---|
Russet Potatoes | 4 Large |
Bacon | 4 Strips |
Scallions Thinly Sliced | 1 Bunch |
Reduced Sodium Chicken Broth | 2 Cups |
Salt | 1 tsp |
Cayenne Pepper | 1/8 tsp |
Fat-Free Half & Half | 1 Cup |
Chopped Fresh Parsley | 1/4 Cup |
Instructions
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Coarsely chop the russet potatoes, leaving the skin on. Set them aside in a bowl.
-
Cook the bacon over medium heat until it is crispy. Drain the bacon on paper towels and set it aside.
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Pour off and discard all but 1 tsp of the bacon drippings.
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Add half the scallions and garlic to the bacon drippings and turn the heat to medium. Cook until softened, about 3 minutes.
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Add the broth, salt, cayenne pepper, and potatoes to the pot. Use a spoon to mash the potatoes and break them up a bit.
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Bring the mixture to a boil, then reduce the heat to a simmer and cook for 2-3 minutes.
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Stir in the half and half and chopped parsley.
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Serve the soup with crumbled bacon and remaining scallions on top.
mmmmm bacon
Enjoy!