[Savvy Shortcuts] Creamy Bacon & Potato Soup
with Parmesan Cheese & Sourdough Dippers4.5(209)
Calories
:
696 kcalProtein
:
23.6g proteinPreparation Time
:
25 minutesDifficulty
:
EasyPre-Prepped
Allergens:
- Milk
- Wheat
- Gluten
- Soy
- Sesame
- Milk
- Almond
- Hazelnut
- Eggs
- Lupin
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1 packet
Baby Spinach Leaves
100 g
Bacon
1
Celery
1 sachet
Chilli Flakes
1 packet
Chopped Potato
1 tin
Sweetcorn
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Parsley
1 sachet
Savoury Seasoning
4
Sliced Sourdough
(Contains: Milk, Wheat, Gluten, Soy; May be present: Sesame, Milk, Almond, Hazelnut, Eggs, Lupin.)
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water
10 g
softened butter
(Contains: Milk;)
Utensils
•Stor kastrull
Cooking Steps
1
- Place chopped potato on a large microwave-safe plate. Cover with a damp paper towel.
- Microwave potato on high, 4 minutes. Drain and set aside.
- Meanwhile, drain sweetcorn. Finely chop celery.
- Cut bacon into 1cm pieces.
2
- In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook bacon, celery and the sweetcorn until tender, 4-5 minutes.
- Add savoury seasoning and cook until fragrant, 1 minute.
3
- Add light cooking cream, the water and steamed potatoes, bring to the boil.
- Reduce heat to medium-low and simmer, until slightly reduced, 10-12 minutes.
- In the last minute of cook time, stir through baby spinach leaves until wilted. Season.
- Before serving, toast or grill sourdough to your liking, spread with the softened butter and cut in half diagonally.
4
- Divide creamy bacon and potato soup between bowls. Sprinkle with Parmesan cheese and a pinch of chilli flakes (if using).Tear over parsley to serve.
- Serve with sourdough dippers. Enjoy!
