Lay the bacon in the bottom of a large stock pot or dutch oven. Cook over low heat for about 15 or 20 minutes, until crisp (cooking time will depend on how thick your bacon is). Remove and set aside on paper towels.
Add butter to the pot, increase the heat slightly, and add celery, onion, garlic, and thyme. Season well with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 15 minutes.
Add the potato, stock, and milk to the pot and bring the mixture to a simmer. Cover and cook for 30 minutes, stirring occasionally to keep the milk from forming a film, until potato is very soft.
Purée the soup with an immersion blender or by transferring it to a food processor or blender. Season to taste with salt (we added at least 2 or 3 more teaspoons) and pepper (about 1 teaspoon). Serve with cooked bacon crumbled on top.
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|Serving Size: 1 Serving (890g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 325 (75%)|
|Amt Per Serving||% DV|
|Total Fat 36.1g||48 %|
|Saturated Fat 19g||95 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 81.2mg||25 %|
|Sodium 3089.8mg||107 %|
|Potassium 440.7mg||12 %|
|Total Carbohydrate 23.6g||7 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 21.4g|
|Protein 5.7g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 435
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