Pork Free Easy Potato Soup

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

6 servings

4 strips bacon, cut into ½-inch pieces
Oscar Mayer Original Turkey Bacon 12 oz Applegate Naturals Hickory Smoked Uncured Turkey Bacon Godshall's Original Turkey Bacon 12 oz Simple Truth™ Uncured Hardwood Smoked Turkey Bacon Kroger® Turkey Bacon
See all
Chef's tip
Cook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed.
1 medium yellow onion, diced
3 cloves garlic, minced
3 tbsp unsalted butter
3 tbsp all-purpose flour
4 cups low-sodium chicken broth
2 lbs russet potatoes (about 3 large), peeled and cut into ¾-inch cubes
1 cup whole milk
½ cup sour cream
1 cup shredded cheddar cheese
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For serving

2 tbsp fresh chives, thinly sliced (optional)
2 tbsp sour cream, for serving (optional)
¼ cup shredded cheddar cheese, for serving (optional)

Instructions

1
Cook the bacon pieces in a large pot or Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 6–8 minutes. Transfer the bacon to a paper-towel-lined plate and set aside, leaving about 1 tbsp of drippings in the pot.
2
Add the diced onion to the pot and cook over medium heat, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute.

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