slices bacon, diced cup diced celery cup chopped onion teaspoon minced garlic tablespoons flour cups uncooked baking potatoes, peeled and cubed cups chicken broth tablespoon dried thyme cups heavy cream 16- ounce container sour cream Salt and pepper to taste cup chopped fresh parsley, optional
Cook the bacon in a large stock pot over medium heat for 5-7 minutes until crisp. Remove the bacon from the pot and drain on paper towels but reserve the bacon grease. Set aside ¼ cup of the bacon for garnish.
Add the celery and onion and cook for 5-7 minutes until the vegetables are tender. Add the minced garlic and sauté for another 30 seconds. Sprinkle in the flour and stir the vegetables to coat. Cook for two minutes.
Add the potatoes, chicken broth and thyme. Bring the soup to a boil, then reduce the heat to medium low, cover the pot and simmer for about 20 minutes until the potatoes are tender. Return the bacon to the pot.
Mix in the heavy cream and sour cream. Season with salt and pepper to taste. Garnish with the reserved bacon and chopped fresh parsley if desired.
178 kcal per serving
6 g per serving
27 g per serving