My picky eater had to miss dinner the other night because of work. When I told him what we were having, he said that if I saved a bowl of soup for him to have when he got home, then he wouldn’t be tempted to eat so much junk food at work (he works at a concessions stand at university games).
Don’t you love it when your kids prefer real food to junk food? I do.
So I can say this soup is delicious and picky eater approved. After all, with potatoes and bacon, what is there not to love? Well, there is the vinegar. For some reason my kids and husband don’t like it. I left it out of the soup for them, but I like it with a little vinegar.
- 8 ounces bacon
- 1 medium onion, chopped
- 1 stalk celery, diced
- 1 clove garlic, minced
- 1 Tablespoon cooking oil
- 2 cups almond milk
- 4 cups chicken broth
- 6 medium to large gold potatoes, peeled and cut to bite size pieces
- 1 teaspoon dried basil
- ⅛ teaspoon ground thyme
- ⅛ teaspoon ground nutmeg
- salt and pepper to taste
- 1 Tablespoon apple cider vinegar (optional)
- Cook and chop the bacon.
- In a large pot, sauté the the onion and celery in oil until soft. Add the garlic and sauté one minute more.
- Add the milk and broth and heat to boiling.
- Add the potatoes, basil, thyme, nutmeg, salt, and pepper. Cook uncovered until the potatoes are tender.
- Stir in the vinegar.
- Remove 3 cups of the soup and carefully puree on low in a blender. Return to the pot and stir.
- Serve with bacon on top.