Nourishing Potato Soup
This Nourishing Potato Soup recipe was concocted when the whole household was fighting a cold. Chicken stock (or broth) is truly healing - so I knew we needed it in large amounts. I warmed some frozen stock and threw in the veggies we had on hand. My family loved it so much, that it became one of our staple soups!
Ingredients
- 9 cups Chicken, Veggie, or Beef Stock
- 6 Bacon strips, cubed
- 1 Onion, diced
- 2 lbs Potatoes, cut into ½" pieces Yukon Gold or Red Potatoes
- 3 Large Carrots (or 5 Small), cut into ½" pieces
- 3 Celery stalks, cut into ½" pieces
- 1 tbsp Fresh Sage*
- Salt & Pepper to taste
Instructions
- Add stock to a medium Dutch oven or heavy bottomed sauce pan and set to medium high heat.9 cups Chicken, Veggie, or Beef Stock
- In a cast iron skillet or large pan, cook bacon a few minutes. Before bacon is crispy, add diced onion and cook another 2-3 minutes until onion is soft. Using a slotted spoon, remove bacon and onion and set on a paper towel, to drain.6 Bacon strips, cubed, 1 Onion, diced
- To the Dutch oven, add remaining ingredients followed by the drained onion and bacon. Bring contents to a boil.6 Bacon strips, cubed, 2 lbs Potatoes, cut into ½" pieces, 3 Large Carrots (or 5 Small), cut into ½" pieces, 3 Celery stalks, cut into ½" pieces, 1 tbsp Fresh Sage*, 1 Onion, diced
- Reduce heat to medium low so it's a soft simmer. Allow soup to simmer 20-25 minutes, or until potatoes are done. Taste the broth, season with salt and pepper. Serve warm.Salt & Pepper
Notes
*Sage goes really nice in this soup but I imagine Thyme, Rosemary, or Oregano would also work well. Experiment with your favorite herb from your garden!
Nutrition
Calories: 271kcalCarbohydrates: 34gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 19mgSodium: 531mgPotassium: 929mgFiber: 4gSugar: 7gVitamin A: 3906IUVitamin C: 26mgCalcium: 44mgIron: 2mg
Tried this recipe?Let us know how it was!