Description
I made this potato soup with items I had on hand at home one day after work. It cooks in just 35 minutes.
Ingredients
- 4 slices bacon
- 1 cup chopped carrot
- ½ cup chopped celery
- ½ medium onion, chopped
- 3 ½ cups chicken broth
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 bay leaf
- freshly ground black pepper to taste
- 1 (16 ounce) package frozen cubed hash brown potatoes, thawed
- 1 cup evaporated milk
- 2 tablespoons grated Asiago cheese
Instructions
- Place bacon in a large skillet and cook over medium-high heat
- turning occasionally
- until evenly browned
- about 10 minutes. Transfer bacon to a paper towel-lined plate and crumble when cool enough to handle. Discard all but 2 teaspoons bacon drippings from the pan.
- Add carrot
- celery
- and onion to the bacon drippings. Saute over medium heat for 2 minutes. Add 1 cup chicken broth
- garlic powder
- salt
- bay leaf
- and pepper. Reduce heat to low and cook for 5 minutes. Add potatoes and remaining chicken broth; cook for 10 minutes. Add evaporated milk
- increase heat to a simmer
- and cook for 5 minutes.
- Serve with crumbled bacon and grated Asiago cheese.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 4