One-Pot Warming Double Bacon & Potato Soup
with Parmesan Cheese & Sourdough Dippers
Calories
:
1010 kcalProtein
:
39.9g proteinPreparation Time
:
25 minutesDifficulty
:
EasyPre-Prepped
Allergens:
- Milk
- Wheat
- Gluten
- Soy
- Eggs
- Milk
- Sesame
- May contain traces of allergens
Curl up with a velvety, soul-warming bowl where smokey bacon and corn prove they’re the ultimate power couple. This creamy and cheesy soup with sourdough dippers brings a sharp salty punch and the perfect crunch for peak dunking. It’s basically a hug in a bowl, minus the awkward small talk.
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
200 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
1
Sliced Sourdough
(Contains: Wheat, Gluten, Soy May be present: Eggs, Milk, Sesame.)
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water
10 g
softened butter
(Contains: Milk)
Utensils
•Large Pan
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 sweetcorn until tender, 4-5 minutes (cook in batches if your pan is getting crowded).
- 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!
