Creamy Potato Soup with Bacon and Nuts
A quick and comforting soup made with potatoes, crispy bacon, and a crunchy nut topping. Ready in about 20 minutes, perfect for a cozy weeknight meal.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 10g
Ingredients
- 4 slices bacon
- 1.5 pounds potatoes
- 1 medium onion
- 3 cups chicken broth
- ½ cup heavy cream
- ¼ cup walnuts
Instructions
- 1
In a large pot, cook the 4 slices bacon over medium heat until crispy, about 6 minutes. Remove bacon, crumble, and set aside. Leave 1 tbsp bacon fat in the pot.
- 2
Add the 1 chopped onion to the pot and cook until soft, about 3 minutes. Add the 1.5 pounds peeled and diced potatoes and 3 cups chicken broth. Bring to a boil, then simmer until potatoes are tender, about 12 minutes.
- 3
Using an immersion blender, puree the soup until smooth. Stir in the 0.5 cup heavy cream and season with salt and pepper. Heat through for 2 minutes.
- 4
Ladle the soup into bowls and top with crumbled bacon and 0.25 cup chopped walnuts. Serve hot.
Tools you’ll need
- large pot
- immersion blender
- knife
- cutting board
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