On a cold winter day, there is surely nothing more comforting than this rich and satisfying potato bacon soup. Oh heck, it doesn't even have to be a cold day. Reminiscent of potato skins this is comfort food in a bowl. Just be sure to get the best quality bacon you can. I'm talking free-range, no-sugar-added, uncured bacon from pigs that are allowed to forage. It's better for the pigs, and ultimately better for you.
Using bone broth as the base makes this a nutrient-dense, even more delicious soup. And when served with a hearty veggie-full salad this makes a filling and delicious meal.
Potato Bacon Soup
Ingredients
- 8 ounces uncured bacon, diced
- ½ small red onion, diced
- 2 large celery stalks, diced
- 2 large carrots, diced
- 4 cups bone broth
- 1½ pounds organic boneless, skinless chicken thighs, trim and dice large
- 1 tablespoon fresh rosemary, minced
- 2 tablespoons fresh thyme
- 2 bay leaves
- 1 pound red potatoes, diced large
- Sea salt and black pepper, to taste
- 2 cups kale, de-stemmed and cut into ribbons
- 8 ounces organic cream cheese, cut into pieces (this helps it melt faster) (optional)
Instructions
- Add bacon to a large stock pot at medium-high heat
- Cook, stirring frequently, until bacon is crisp, 3-4 minutes
- Transfer bacon to paper towel lined plate and blot to remove excess grease
- Drain all but 1 tablespoon of remaining grease from the pot
- Add onion, celery, and carrots, and sauté until slightly wilted and onion is golden, 3-4 minutes
- Add ½ cup of bone broth to the pan, scrape pot to loosen any brown bits from the bottom
- Add remaining broth, chicken, seasonings, and red potatoes
- Add salt and pepper to taste and stir to mix well
- Turn heat to high, bringing pot to a gentle boil, then reduce heat to medium-low
- Cover and simmer for 15-20 minutes or until chicken is fully cooked and potatoes are tender
- Remove from heat and discard bay leaves
- Add kale and cream cheese (if using -- it makes this creamy)
- Stir until kale is wilted and cheese is melted,, 2-3 minutes. Enjoy!
