Cream of Spinach Soup with Crushed Bacon Chips
Indulge in the comforting elegance of Cream of Spinach Soup with Crushed Bacon Chips, a velvety creation that marries rich, creamy textures with the smoky crunch of crispy bacon. This hearty soup starts with the earthy goodness of fresh spinach blended seamlessly with tender potatoes, fragrant garlic, and a touch of nutmeg for subtle warmth. Finished with a swirl of heavy cream, it's pure indulgence in every spoonful. The crown jewel? Crushed bacon chips, prepared to perfection, adding a savory, crispy contrast that elevates every bite. This easy-to-follow recipe is perfect for cozy dinners or impressing guests. Ready in just under an hour and packed with flavor, it’s a gourmet delight you can whip up on a weekday. Perfect for fans of creamy soups and classic comfort foods, this dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 500 grams fresh spinach
- 2 tablespoons unsalted butter
- 1 medium, finely chopped yellow onion
- 3 cloves, minced garlic
- 1 medium, peeled and diced potato
- 4 cups chicken (or vegetable) broth
- 1 cup heavy cream
- 6 strips smoked bacon
- 0.25 teaspoons nutmeg
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoon olive oil
Instructions
Start by preparing the bacon chips. Preheat a frying pan over medium heat and add 1 teaspoon of olive oil. Lay the bacon strips in the pan and cook until crisp, about 3-4 minutes on each side. Remove the bacon, place on a plate lined with paper towels to absorb excess grease, and set aside to cool.
Melt the unsalted butter in a large pot over medium heat. Add the finely chopped onion and sauté for 3-4 minutes, or until it becomes translucent. Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
Add the diced potato to the pot and stir to coat with the butter. Pour in the chicken (or vegetable) broth and bring to a boil. Lower the heat to a simmer and cook for 10-12 minutes, or until the potato is tender.
While the soup simmers, wash the fresh spinach thoroughly and remove any tough stems. Add the spinach to the pot and simmer for another 3-4 minutes, or until the spinach is wilted.
Using an immersion blender, carefully puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender, blend until smooth, and return to the pot.
Pour in the heavy cream and stir to combine. Season the soup with nutmeg, salt, and black pepper. Let the soup simmer for another 2-3 minutes, stirring occasionally.
While the soup finishes cooking, crush the cooled bacon strips into small pieces to create bacon chips. This can be done by hand or by placing the bacon in a resealable bag and crushing with a rolling pin.
Ladle the soup into bowls and garnish with the crushed bacon chips on top. Serve immediately and enjoy!
Nutrition Facts
Calories |
1987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.5 g | 208% | |
| Saturated Fat | 78.7 g | 394% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 3444 mg | 150% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 7.2 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 536 mg | 41% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1279 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
