Creamy Rosemary Potato Soup with Bacon

One of my all-time favorite things to cook is soup, especially during the chilly months of winter. Trying new recipes and cooking more homemade meals is something I added to my list of New Year’s resolutions. I whipped up this soup over the weekend and it was a MAJOR hit. Typically, a soup like this would call for heavy cream, but in an effort to achieve my fitness goals and be more health-conscious, I substituted the heavy cream for unsweetened coconut milk. 

I’ll be sharing more recipes with you ladies in the future so stay tuned. If you try it out, share it on your IG stories, tag me, and use the hashtag #IvoryLaneEats.

xo, Em

CREAMY ROSEMARY POTATO SOUP WITH BACON
Serves 8

INGREDIENTS

– 6-8 pieces of thick-cut bacon
– 2 tablespoons fresh chopped rosemary
– 2 tablespoons extra virgin olive oil
– 1 yellow onion, chopped
– 6-8 carrots, chopped
– 5 celery stalks, chopped
– 8-10 baby red potatoes
– 2-4 cloves garlic, minced
– 2 tablespoons fresh thyme leaves
– 1 tablespoon dried basil
– 1-2 teaspoons fennel seeds [use to your taste]
– 1 pinch crushed red pepper [more or less to your taste]
– kosher salt and black pepper [to taste]
– 2 tablespoons salted butter
– 2 tablespoons all-purpose flour
– 8 cups low sodium vegetable broth
– 2-4 tablespoons Better Than Bullion Chicken Base [to taste]
– 1/2 cup cooking sherry
– 4-6 cups roughly chopped kale
– 1 can unsweetened coconut milk [you could also use heavy cream or whole milk]
– 1/2 cup grated parmesan, plus more for serving

INSTRUCTIONS

1. Cook the bacon in a large soup pot or dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add half the rosemary. Remove the bacon and drain excess grease on a paper towel. In the pot drain all but one tablespoon of grease. Add the onion and cook for 5 minutes, until golden. Add the carrots, celery, potatoes, garlic, remaining rosemary, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant.

2. Stir in the butter and flour, cook for 1 minute. Add vegetable broth. Simmer over medium heat for 20 minutes, until the vegetables are tender.

3. About 10 minutes before serving, stir in the kale, cream/milk, and parmesan. If the soup is too thick, add additional broth.

4. Serve the soup topped with rosemary bacon and parmesan. Enjoy warm…preferably with a crusty piece of bread.

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